tag:blogger.com,1999:blog-32644356562230071612024-03-12T19:10:58.888-04:00Mama Tommy'sZacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-3264435656223007161.post-2545854024306367222016-03-22T12:35:00.001-04:002016-03-22T12:35:07.996-04:00Greek Lamb Burger with Fried Saganaki, Homemade Bacon, and Cilantro Tzatziki [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been on a burger kick lately, but this Greek lamb burger with fried saganaki, homemade bacon, and cilantro tzatziki is my favorite I've ever made. I wanted to try to make as much of the burger from scratch as I could (as a personal challenge), but high-quality store-bought ingredients are just as good.<br />
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<b>Process:</b><br />
<b><br /></b>
Start by frying bacon in a medium-low frying pan to render the fat and crisp the bacon. Remove bacon from pan when crispy and reserve the fat for cooking the lamb burger.<br />
<br />
Mince garlic and cilantro, and combine with the mayo. If you want a smoother presentation, you can put in the food processor or blender for a few pulses. <br />
<br />
Toast your buns in advance so you don't have to worry about these later. <br />
<br />
Form ground lamb into 3 patties and salt and pepper both sides.<br />
<br />
Get 1 non-stick frying pan going over medium heat for the saganaki, and 1 cast iron or regular pan heated up over high heat for the lamb burgers. <br />
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Slice the kefalograviera (saganaki cheese) into squares and fry in a little bit of olive oil until crispy on both sides. You can squeeze a bit of lemon on top if desired.<br />
<br />
Cook the burger in your hot pan for a few minutes per side until it reaches your desired internal temperature.<br />
<b><br /></b>
Assemble the burger and enjoy!<br />
<b><br /></b>
<b>Ingredients (makes about 3 burgers):</b><br />
1lb of ~80/20 ground lamb<br />
1/2lb of sliced bacon<br />
3 burger buns<br />
<br />
Tzatziki:<br />
1 cup mayonnaise (or Greek yogurt)<br />
2 cloves garlic, minced<br />
1/2 loose cup of cilantro leaves, minced<br />
<br />
Saganaki:<br />
1/2 lb kefalograviera cheese (halloumi works here too)<br />
1T olive oil<br />
optional 1/2 lemon<br />
<br />
<b>Song: </b> Marian Hill - Got it</div>
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-27791388792230155732016-01-28T09:31:00.002-05:002016-01-28T09:31:56.674-05:00Braised Teriyaki Beef Short Ribs [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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Many of my latest posts have been teriyaki-obsessed. I can’t help it. It makes everything tasty!<br />
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Here is an adaption to a previous recipe for <a href="http://mamatommys.blogspot.com/2015/07/sous-vide-teriyaki-beef-short-rib-zack.html">Sous Vide Teriyaki Short Ribs</a>. If you don’t have a sous vide machine (understandably), you can braise the short ribs and get similarly great results.<br />
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<a href="http://4.bp.blogspot.com/-KYD4al_A3XE/Vqlv7nLpCvI/AAAAAAAAHmw/r_Be8jSjUZs/s1600/Asian%2BTeriyaki%2BShort%2BRibs%2BBeef%2BBraised.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-KYD4al_A3XE/Vqlv7nLpCvI/AAAAAAAAHmw/r_Be8jSjUZs/s400/Asian%2BTeriyaki%2BShort%2BRibs%2BBeef%2BBraised.jpg" width="400" /></a></div>
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<b>Process:</b></div>
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Start by prepping the teriyaki sauce that you’ll use for the braise. Mince ginger, garlic, and the chiles. Saute them in a sauce pot over medium heat in sesame oil, until the onion is translucent. Add in the soy sauce, vinegar, and sugar, and simmer for about 10 minutes. Taste and adjust as needed.<br />
<br />
Slice onions, red/green peppers, and a few jalapenos. Layer the bottom of a roasting pan with them.<br />
<br />
Brown all sides of the short ribs in a pan in small batches. You don’t need to salt them – the teriyaki will handle that. When finished, de-glaze the pan with the teriyaki sauce.<br />
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Place the short ribs on the bed of onions and peppers, and pour the teriyaki sauce over top.<br />
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<b><br /></b></div>
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Cover the pan with foil or a lid, and braise at 300F until tender. It took me about 3.5 hours, but it depends on the thickness of the short ribs.</div>
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<br /></div>
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Remove the short ribs and veggies from the roasting pan and spoon the fat off the top of the remaining teriyaki sauce. If you put the sauce in the fridge, the fat in the sauce will solidify and you can more easily dispose of it.</div>
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<br /></div>
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Add the teriyaki sauce to a small sauce pot and set over medium heat. Scoop out about 1/2 cup of sauce into a separate bowl and whisk in 2-3T of corn starch to thicken the sauce. This will ensure you don't end up with lumps of starch in your sauce. When the slurry is smooth, add it back into the sauce pot.</div>
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<br /></div>
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Glaze the ribs with the sauce and serve! I placed the short rib on top of roasted yams pureed with ginger, and topped with pickled jalapenos.<br />
<br />
<b>Ingredients:</b><br />
8 short ribs<br />
1 sliced large onion<br />
1 sliced red pepper<br />
2 sliced jalapenos<br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18.48px;">~2T of corn starch to add to the teriyaki sauce after braising</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Teriyaki Braise Sauce</span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18.48px;">2T sesame oil</span></span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">5 few garlic cloves</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">2 inchs ginger, diced</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">2 birdseye chiles</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">2 cups soy sauce</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">dash of rice wine vinegar</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">1.5 cups brown sugar (to taste)</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.48px;">a few T of sriracha if desired</span><br />
<br />
<b>Song:</b> Dizzle Beatz - Frankie Krupnik<br />
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com1tag:blogger.com,1999:blog-3264435656223007161.post-85026740022885951392016-01-08T14:13:00.004-05:002016-01-08T14:13:49.528-05:00Pressure Cooker Shoyu Ramen [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I’ve always wanted to cook a bowl of Japanese ramen from scratch,
but I’ve been overwhelmed by the task. Despite
the fact that I’m willing to spend the large amount of time in the kitchen to
make the soup base, the sheer number of conflicting recipes and techniques made
my head spin. There are many different
types of ramen soups (<a href="http://www.seriouseats.com/2013/09/the-serious-eats-guide-to-ramen-styles.html">Kenji explains here</a>),
and each classification of soup has many different recipes (just like Italian
grandmas and their red sauce).<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">I was watching “A Mind of a Chef” with David Chang and he seemed
really laid back about the whole process.
After re-watching the ramen scene many times and searching the internet,
I gave it my first try. The result was
amazing and the process was actually pretty simple! I’m going to attempt to explain below:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">I made Shoyu Ramen based on a Momofuku recipe I found online. You
make a base stock using kombu (Japanese seaweed), dried shiitake mushrooms, veggie
aromatics, chicken bones, and pork bones.
You then make a bacon and chicken-flavored soy sauce “Tare” to mix into
the base stock. Add in noodles, an egg,
scallions, roasted pork, and mushrooms and whamo! It’s ramen.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-ORR8ALai5dc/Vo8nxmGr5oI/AAAAAAAAHko/0VhVViRIKMw/s1600/IMG_0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ORR8ALai5dc/Vo8nxmGr5oI/AAAAAAAAHko/0VhVViRIKMw/s400/IMG_0190.jpg" width="266" /></a></div>
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<span style="font-family: inherit;">Since the stock base takes so long to simmer, I ran a side-by-side
experiment with a pressure cooker version and a </span>stove top<span style="font-family: inherit;">-simmered version. I wanted to see if I could speed the recipe
up. Both stock bases were full-bodied and
delicious, but the pressure cooker took only 3 hours, while the simmering stock
pot took ~10 hours. Below you can find
my “fast” version of Ramen using the pressure cooker. Disclaimer:
this is not meant to be the ultimate authentic recipe, but a good
beginner’s bowl of ramen.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Process:</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">This pressure cooker recipe will produce around 10 bowls of ramen. If you want to make a lot more since you’re going
through all of the work to make the stock, you can double the recipe and use
multiple stock pots. Simmering on the
stove gets the same results, it just takes longer. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>Start by making the ramen stock base:</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Fill your pressure cooker (or multiple pots) ½ way with
water. Set on the stove and bring the
temperature up to 150F. Add the 1.5 oz kombu
and 2 oz dried shiitake mushrooms and remove from the heat. Let it steep like a tea for 1 hour, stirring
occasionally.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">While the stock is steeping, roast the chicken bones and pork
bones in the oven at 425F until browned – about 45 minutes. No need to salt or season them. </span><span style="font-family: inherit;">Reserve the pans after roasting so you can
scrape the delicious fond into the stock pot.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="http://3.bp.blogspot.com/-5yslszNoXgo/Vo8nr4ySuZI/AAAAAAAAHj0/cLrQLBGDsvQ/s1600/IMG_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-5yslszNoXgo/Vo8nr4ySuZI/AAAAAAAAHj0/cLrQLBGDsvQ/s400/IMG_0056.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Remove the kombu and shiitake mushrooms from the pot and reserve
the shiitake. You can pickle them and
use them in your ramen. </span><br />
<br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add the roasted
chicken and pork to the pot. Throw in 1
medium carrot and the roots and white parts of 1 bunch of green onions. Add a bit of water to the roasting pans and
scrape the brown bits into the stock pot.
It’s free flavor!! <o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-wvG9EHYtcdU/Vo8nu_nkdWI/AAAAAAAAHkU/Bz0C8S_hUJ4/s1600/IMG_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-wvG9EHYtcdU/Vo8nu_nkdWI/AAAAAAAAHkU/Bz0C8S_hUJ4/s400/IMG_0070.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Add more water until the bones are covered, but don’t over-fill the
pressure cooker per the manufacturer instructions (leave 1/3 empty). </span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="http://1.bp.blogspot.com/-07R3PxgUvXw/Vo8nutUtuQI/AAAAAAAAHkQ/GXXs1IBQPMc/s1600/IMG_0068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-07R3PxgUvXw/Vo8nutUtuQI/AAAAAAAAHkQ/GXXs1IBQPMc/s400/IMG_0068.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Close the lid and let the pressure cooker
work for 3 hours on low heat. This will
produce a super-concentrated stock.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">Remove the bones and vegetables and strain the stock through a
cheesecloth. Skim the fat off of the top
- you’ll get enough fat in the soup from the bacon tare.<o:p></o:p></span></div>
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<b><br /></b></div>
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<span style="font-family: inherit;"><b>The soy sauce Tare: </b><o:p></o:p></span></div>
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<span style="font-family: inherit;">In an oven-proof pan, roast parts of a chicken (I used 1 back, 1
thigh, and 1 leg) at 425F until browned.
Deglaze the pan with the 1C sake, 1C mirin, and 2C light soy sauce,
scraping up the brown bits on the bottom.
Add the ½ lb of smokey bacon and simmer over very low heat for 1 hour. You don’t want to evaporate and reduce the
volume of the tare, you just want to infuse it with the chicken and bacon
flavor.<o:p></o:p></span><br />
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<span style="font-family: inherit;">After 1 hour, remove the chicken and bacon from the tare and
strain out anything left. You can pick
the chicken meat and put it in a soup if you’d like.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>Pickle the re-hydrated shiitake mushrooms:<o:p></o:p></b></span></div>
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<br /></div>
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<span style="font-family: inherit;">Cut off the tough stems from the rehydrated shiitake
mushrooms. Slice the mushrooms and toss them
in minced ginger and the different liquids.
I did 1T soy sauce, 1/2T fish sauce, 1/2T vinegar, 1 tsp sesame oil, 1T
minced ginger, and 1T sugar. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>Assemble the ramen:<o:p></o:p></b></span></div>
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<br /></div>
<div style="margin: 0in 0in 0.0001pt; text-align: left;">
<span style="font-family: inherit;">Decide what you want in your soup.
I included:</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: inherit;">smoked pulled pork shoulder (from another meal)</span></li>
<li><span style="font-family: inherit;">a sous vide egg at 63C for 1 hour - but you can just soft-boil an
egg in a pot for 7.5 minutes</span></li>
<li><span style="font-family: inherit;">chopped scallions</span></li>
<li><span style="font-family: inherit;">pickled shiitake mushrooms</span></li>
<li><span style="font-family: inherit;">fresh noodles</span></li>
</ul>
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<span style="font-family: inherit;">Add 1 parts water to 1 part ramen broth and bring to a heavy
simmer. <o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">In the bottom of each serving bowl, mix ~¼ cup of tare (to taste) with the hot broth. Drop cooked fresh noodles in and arrange the rest of the ingredients around the bowl.</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;"><b>Ingredients (for about 10 bowls of ramen):</b></span><br />
<span style="font-family: inherit;"><i>Adapted from David Chang's recipe:</i></span><br />
<span style="font-family: inherit;"><i><br /></i></span>
<span style="font-family: inherit;"><b>Ramen broth:</b></span><br />
1.5 oz dried kombu seaweed<br />
2 oz dried shiitake mushrooms<br />
2 lbs chicken bones with some meat left on them<br />
2.5 lbs pork bones with some meat left on them<br />
1 medium coarsely-chopped carrot<br />
1 bunch of green onions (white part and roots only)<br />
<br />
<b>Soy Tare:</b><br />
1 lb chicken parts (1 chicken back, 1 chicken thigh, 1 chicken leg)<br />
1/2 lb smokey bacon<br />
1 cup sake<br />
1 cup mirin<br />
2 cups light soy sauce<br />
<b><br /></b>
<b>Pickled shiitake mushrooms:</b><br />
Reserved rehydrated shiitake mushrooms from ramen broth<br />
1T soy sauce<br />
1/2T fish sauce<br />
1/2T vinegar<br />
1 tsp sesame oil<br />
1T minced ginger<br />
1T sugar<br />
<br />
<b>Ramen garnish:</b><br />
fresh noodles<br />
pickled shiitake<br />
smoked pork shoulder<br />
soft-boiled egg (or sous vide)<br />
chopped green onions<br />
<br />
<b>Song:</b> James Blake & Bon Iver - Fall Creek Boys Choir</div>
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com3tag:blogger.com,1999:blog-3264435656223007161.post-38891883298149873882016-01-05T16:07:00.000-05:002016-01-05T16:07:15.838-05:00Candied Smoked Salmon with Lemon Ricotta Spread on Crostini [Rhonda]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQONNICmVk-ycwdO617zn8Fvv2LGfguEGVEIZwFCjvTKdZWD6AlKrd06aKhYmsS2mEIvMPvy2i6aZ-LWkBeJ1gYRYJvsq1j2Mx5NIWZkHYMRmJRqXCsTlGYtJ4rxA7QpB7fCQTkRDeGE/s1600/IMG_20160105_143054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQONNICmVk-ycwdO617zn8Fvv2LGfguEGVEIZwFCjvTKdZWD6AlKrd06aKhYmsS2mEIvMPvy2i6aZ-LWkBeJ1gYRYJvsq1j2Mx5NIWZkHYMRmJRqXCsTlGYtJ4rxA7QpB7fCQTkRDeGE/s320/IMG_20160105_143054.jpg" width="320" /></a></div>
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<br />
After being AWOL from our family food blog for quite some time--moving to Chicago, settling in, renovating, learning to cook all over again with an electric cooktop--I'm happily back into new food adventures.<br />
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This is an appetizer we served over the holidays. It starts with some kind of bread--crostini, brioche toasts, water crackers--gets a dollop of lemon ricotta spread and, in this case, a topping of candied salmon for seafood lovers or pomegranate seeds with herbs for a light alternative.<br />
<br />
In the spirit of trying new things, the Canadian candied smoked salmon was a home run. I'm hoping it's not just a seasonal offering from the True North Salmon Company...it was as if brown sugar and applewood smoke had done a happy dance over tender strips of Atlantic salmon. Entire packs of it can disappear while these apps are being assembled.<br />
<br />
<u>Lemon Ricotta Spread</u><br />
<u><br /></u>
2 ounces cream cheese, softened<br />
3/4 cup whole milk ricotta<br />
zest of 1 lemon<br />
juice of 1 lemon, or to taste<br />
salt and white ground pepper<br />
<br />
Mix ingredients together, adjust seasonings to taste, spread on crostini and serve.<br />
<br />
<br />Rhondahttp://www.blogger.com/profile/11479066017814403092noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-4518686229525843142015-11-03T21:57:00.000-05:002015-11-03T21:57:08.041-05:00Honey Habanero Teriyaki Glazed Chicken Wings [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">I love making chicken wings. They're great for any occasion that doesn't involve white clothing (sorry P Diddy). The most popular recipe on this website is <a href="http://mamatommys.blogspot.com/2014/02/sriracha-honey-garlic-glazed-chicken.html">Honey Garlic Sriracha Glazed Wings</a>, so I figured I'd post another favorite wing recipe of mine. </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">You start by making a thick, spicy, and salty-sweet teriyaki sauce, and then pour it over roasted chicken wings. Reduce the sauce to a glaze glaze under the broiler or in a pan, and they're ready to be consumed!</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
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<a href="http://1.bp.blogspot.com/-GQjUl8_Qf4k/Vjj5eV3nRDI/AAAAAAAAHfU/1PvlOn1UoCA/s1600/Honey%2BHabanero%2BTeriyaki%2BGlazed%2BChicken%2BWings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-GQjUl8_Qf4k/Vjj5eV3nRDI/AAAAAAAAHfU/1PvlOn1UoCA/s400/Honey%2BHabanero%2BTeriyaki%2BGlazed%2BChicken%2BWings.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Process:</b></span><br />
<br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Lightly salt and pepper chicken wings. Rub them with a small amount of canola oil and place in an oven at 375F / 180 C. Cook until almost finished (about 25 minutes based on how close the wings are together), then turn on the broiler to crisp the skin. Turn the wings over to get both sides golden brown.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">While the wings are roasting, de-seed the habanero, and dice it. Mince garlic and ginger as well. Saute them all in a sauce pot over medium heat in 1T of sesame oil until fragrant. Make sure to turn on your fan or the habanero will pepper-spray your house.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Add the soy sauce, rice vinegar, and honey and reduce. This should take about 10 minutes. The sauce should be the consistency of warm honey when it's finished. Take off the stove and let it rest.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Toss the roasted wings in the teriyaki sauce and throw them back under the broiler. You want the glaze to caramelize but not burn! If you have not reduced your teriyaki sauce and it's too watery, you can transfer the wings to a pan and the sauce will thicken up more quickly. This happened to me.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3K_Hnpu-rHc/Vjlv0z7t7UI/AAAAAAAAHf8/gU-C7cwU7Ws/s1600/IMG_4944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-3K_Hnpu-rHc/Vjlv0z7t7UI/AAAAAAAAHf8/gU-C7cwU7Ws/s400/IMG_4944.jpg" width="400" /></a></div>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Serve with lots of napkins and enjoy!</span></span><br />
<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span>
<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Ingredients:</b></span></span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">20 chicken wings</span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1T sesame oil</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2 garlic cloves</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 inch ginger, diced</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 habanero, de-seeded (to taste)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 cup soy sauce</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1T rice wine vinegar</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">2/3 cup honey (to taste)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span><span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Song:</b> Erykah Badu - Hotline Bling</span></div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/9IkuA1H2nKg" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-71943659895134752042015-07-28T11:33:00.001-04:002015-07-28T11:33:09.600-04:00Smoked Beef Brisket Sandwich - Leftovers [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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A <a href="http://mamatommys.blogspot.com/2015/07/smoked-beef-brisket-texas-style-zack.html">brisket</a> is a huge hunk of meat to smoke. Therefore, you'll probably end up with some leftovers. Instead of just chucking it into your next batch of smoked beans, why not make a nice sandwich?<br />
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<a href="http://1.bp.blogspot.com/-hiLhj2sIMNs/VbefsKu46WI/AAAAAAAAHJ0/YqQSSZopO0s/s1600/Homemade%2BSmoked%2BBrisket%2BSandwich%2Bwith%2Bswiss%2Bcheese%2Bslaw%2Band%2Bmustard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-hiLhj2sIMNs/VbefsKu46WI/AAAAAAAAHJ0/YqQSSZopO0s/s400/Homemade%2BSmoked%2BBrisket%2BSandwich%2Bwith%2Bswiss%2Bcheese%2Bslaw%2Band%2Bmustard.JPG" width="400" /></a></div>
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<b>Ingredients:</b><br />
Sliced <a href="http://mamatommys.blogspot.com/2015/07/smoked-beef-brisket-texas-style-zack.html">smoked beef brisket</a><br />
Slaw (shredded cabbage, greek yogurt, sour cream, lemon juice, other veggies)<br />
Dijon mustard<br />
Swiss Cheese<br />
Toasted bread<br />
<br />
<b>Song:</b> Red Hot Chili Peppers - Funky Monks</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/398xVamo2_U" width="420"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-23706563462219677652015-07-20T16:19:00.003-04:002015-07-20T16:19:54.823-04:00Smoked Beef Brisket Texas Style [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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Aaron Franklin is a BBQ God. People wait outside of his restaurant for 4+ hours, sitting in lawn chairs and tailgating the line. He has his own PBS show and <a href="https://www.youtube.com/user/BBQwithFranklin">youtube channel</a>. I love how he keeps things simple, with both the recipe and the explanations of "why". He's not one to do things the easy way, but if you own a smoker, I doubt you like shortcuts either.<br />
<br />
This was the first time I've smoked a brisket and it turned out amazingly. I used Aaron's recipe and it was great. I'm a new user of the Weber Smokey Mountain 18.5" and I must say they've designed these smokers perfectly. The heat source, water bowl, and meat are vertically aligned so everything cooks evenly and doesn't dry out easily. I didn't have to wrap or spray this badboy with anything. And it's super easy to maintain a constant temperature with a low amount of fuel. I got by with 1/3 a bag of Kingsford and a few hickory wood chunks in the 10.5 hours of smoking.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uv0uLa6MC7c/Va035SnZ0wI/AAAAAAAAHIU/vhkXs5Wrs8E/s1600/Sliced%2BTexas%2BBeef%2BBrisket%2BPoint.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-uv0uLa6MC7c/Va035SnZ0wI/AAAAAAAAHIU/vhkXs5Wrs8E/s400/Sliced%2BTexas%2BBeef%2BBrisket%2BPoint.JPG" width="400" /></a></div>
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<b>Process:</b><br />
<b><br /></b>
Really, it's best to just watch Aaron Franklin on youtube, but I'll give you the high-level.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/VmTzdMHu5KU?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu" width="560"></iframe><br />
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Pre-heat your smoker to 225F. I lugged myself out of bed at 5am to do so. Organize your coals using the <a href="http://virtualweberbullet.com/fireup2.html">"minion method"</a>. This means pour unlit coals into the smoker, organize some wood chunks around the outside, and make a volcano cavity. Pour about 12 light briquettes into the center. The coals will slowly light from top to bottom over time, and will therefore keep the temperature constant.<br />
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<a href="http://3.bp.blogspot.com/-1wQLIilcNUc/Va037vJNlEI/AAAAAAAAHIw/kOnJBIPsfoE/s1600/Weber%2BSmokey%2BMountain%2BMinion%2BMethod.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-1wQLIilcNUc/Va037vJNlEI/AAAAAAAAHIw/kOnJBIPsfoE/s400/Weber%2BSmokey%2BMountain%2BMinion%2BMethod.JPG" width="400" /></a></div>
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Rub a brisket with a 50/50 mix of salt and freshly crack black peppercorns. Season liberally so you have a nice bark in the end. Place the brisket on the smoker once hits an even 225F, making sure you have a water pan to keep everything moist.<br />
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<a href="http://2.bp.blogspot.com/--1LR2sW9KME/Va036FUUd3I/AAAAAAAAHIc/v5pGT7zJ7mY/s1600/Smoked%2BTexas%2BBrisket%2BSeasoned%2BPepper%2BSalt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/--1LR2sW9KME/Va036FUUd3I/AAAAAAAAHIc/v5pGT7zJ7mY/s400/Smoked%2BTexas%2BBrisket%2BSeasoned%2BPepper%2BSalt.JPG" width="400" /></a></div>
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Smoke the brisket for about 10.5 hours (for 8.5lbs, times will vary). Pull the brisket once the internal temperature reaches 190F. Note, the temperature will "stall" at around 170F for multiple hours. I hit 170F at around 2.5 hours and it didn't exceed 174F until about 9 hours into the smoke.<br />
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Keep that temperature constant and check the meat as infrequently as possible. I added some home-cured bacon and homemade BBQ beans on the top rack to keep things interesting.<br />
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<a href="http://3.bp.blogspot.com/-YeAHgvJhT6s/Va037DhNi6I/AAAAAAAAHIo/uRW3ludn3DA/s1600/Smoked%2Bbrown%2Bsugar%2Bblack%2Bpeppercorn%2Bbacon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-YeAHgvJhT6s/Va037DhNi6I/AAAAAAAAHIo/uRW3ludn3DA/s320/Smoked%2Bbrown%2Bsugar%2Bblack%2Bpeppercorn%2Bbacon.JPG" width="320" /></a> </div>
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<a href="http://3.bp.blogspot.com/-ZsWW4L0HDxo/Va036LxI_II/AAAAAAAAHI0/b0tK9xX4Zxo/s1600/Smoked%2BBBQ%2Bbeans%2Bwith%2Bpork%2Bbelly%2Band%2Bjalapenos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ZsWW4L0HDxo/Va036LxI_II/AAAAAAAAHI0/b0tK9xX4Zxo/s320/Smoked%2BBBQ%2Bbeans%2Bwith%2Bpork%2Bbelly%2Band%2Bjalapenos.JPG" width="320" /></a></div>
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Once the beef reaches 190F, pull it off the smoker and wrap it in foil. Let it rest for around 1 hour.<br />
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Slice it against the grain. The grain switches about halfway through. Again, just watch Aaron explain it.<br />
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<a href="http://1.bp.blogspot.com/-rnO-qrJhzuk/Va035B6UAUI/AAAAAAAAHIA/cBfdfGoTfh0/s1600/Sliced%2BBeef%2BBrisket%2BFlat%2BDeckle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-rnO-qrJhzuk/Va035B6UAUI/AAAAAAAAHIA/cBfdfGoTfh0/s400/Sliced%2BBeef%2BBrisket%2BFlat%2BDeckle.JPG" width="400" /></a></div>
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Fend off everyone until you are finished with your presentation. They will be dying for scraps.<br />
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<a href="http://4.bp.blogspot.com/-KrwHJzqNbrA/Va035i5M0sI/AAAAAAAAHII/4-JOjvjdcRc/s1600/Sliced%2BTexas%2BJuicy%2BBeef%2BBrisket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-KrwHJzqNbrA/Va035i5M0sI/AAAAAAAAHII/4-JOjvjdcRc/s400/Sliced%2BTexas%2BJuicy%2BBeef%2BBrisket.JPG" width="400" /></a></div>
<br />
<b>Ingredients:</b><br />
8.5lb of beef brisket (trimmed)<br />
salt<br />
black pepercorns, cracked with a mortar and pestle<br />
however many beers you may need to stare at a smoker for ~10.5 hours<br />
<br />
<b>Song: </b>Maya Payne - If Only</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/0mqRBuCV0-0" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com1tag:blogger.com,1999:blog-3264435656223007161.post-83790118517322124692015-07-20T14:24:00.001-04:002015-07-20T14:24:33.553-04:00Sous Vide Pork Belly Porchetta [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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I've enjoyed using my Anova Sous Vide machine for long, slow cooking sessions on big hunks of meat. It's so much easier to get a perfect, consistent, and repeatable outcome. I've actually been following recipes that I've found online while I'm learning to use the new tool. <br />
<br />
Everyone loves pork belly, and this porchetta recipe is perfect if you want to make something besides bacon. It's crispy, rich, salty, fatty, and balances well with something light and fresh. All of the credit goes to my favorite food writer, J. Kenji Lopez-Alt for creating the <a href="http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html">All Belly Sous Vide recipe</a>. <br />
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<a href="http://2.bp.blogspot.com/-EzAle1VS0fA/Va034dnRFII/AAAAAAAAHI8/GXYk8gcE-Zs/s1600/Crispy%2BFried%2BPorcetta%2BPork%2BBelly%2BSlaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-EzAle1VS0fA/Va034dnRFII/AAAAAAAAHI8/GXYk8gcE-Zs/s400/Crispy%2BFried%2BPorcetta%2BPork%2BBelly%2BSlaw.jpg" width="266" /></a></div>
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<b>Process:</b><br />
<b><br /></b>
Lay the pork belly skin-side down on a cutting board and cross-hatch the inner meat portion with about 1/2 inch diagonal cuts. Rub salt, crushed black peppercorns, crushed fennel seeds, red pepper flakes, smashed garlic, and rosemary all over the inside. Roll the belly tightly and tie it with butcher string.<br />
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Season the outside of the belly with a 2-to-1 ratio of salt and baking powder. Vacuum seal the belly and let it rest in the fridge for 12 hours or so.<br />
<br />
Sous vide the belly at 155F / 68.3C for 36 hours. Transfer belly to an ice bath if you're not cooking it right away.<br />
<br />
Remove the belly from the pouch and reserve the liquid that it exuded. You can reduce this down for a sauce if you want.<br />
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Shallow-fry the porchetta, spooning oil over it and turning when needed. <br />
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Remove from the oil when it's nicely golden brown and crispy on all sides.<br />
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Slice, and serve over crusty toast and with some cole slaw to offset the richness.<br />
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<b>Ingredients:</b><br />
See <a href="http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html">Kenji's Recipe</a><br />
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<b>Song:</b> Since this cooks for a while, just jam out to James Blake's whole album: James Blake<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/putV0bUORp4" width="560"></iframe></div>
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-80653156134598265822015-07-07T13:52:00.000-04:002015-07-07T13:52:04.100-04:00Sous Vide Teriyaki Beef Short Rib [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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This is by far my favorite recipe to make with the Sous Vide machine (so far). I've had varied results making teriyaki beef short ribs by braising or simmering. The flavor has been there, but the ribs would never stay together. Using the perfect temperature control of Sous Vide, I was able to achieve my ideal consistency of the short rib, while having a better visual presentation. <br />
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I like to pair these short ribs with horseradish mashed potatoes and some type of zingy veggie like Kimchi. Here is a quick snapshot of the process and a rough recipe:<br />
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<b>Process:</b><br />
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Prepare your teriyaki sauce first. Dice the garlic, ginger and chiles and simmer in 1T of sesame oil. Add the wet ingredients and sugar and simmer the sauce until it's thickened and coats the back of a spoon. Adjust the sauce as needed.<br />
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Vacuum seal the beef short ribs with 2 T of teriyaki sauce per short rib. <br />
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Place the rib packs into the immersion circulated water bath at 63C for 48 hours. Use a plate if they float above the water line.<br />
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Remove the ribs from the pouches after the timer goes off and brown all sides of them in a saute pan. Brush with the teriyaki sauce before serving.<br />
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<b>Ingredients: (qty for 4 short ribs)</b><br />
1T sesame oil<br />
a few garlic cloves<br />
1 inch ginger, diced<br />
1-2 birdseye chiles<br />
1 cup soy sauce<br />
dash of rice wine vinegar<br />
2/3 cup brown sugar (to taste)<br />
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4 beef short ribs<br />
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<b>Song:</b> James Blake - I Only Know</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/UBsJ09RhqZw" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-35775818881189219582015-04-22T13:12:00.000-04:002015-04-22T13:12:17.136-04:00Sous Vide Lobster Tail Beurre Monte with Angel Hair Squash Pasta [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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I just got an Anova sous vide immersion circulator. Sous vide means "under vacuum" in French. To cook sous vide, seal the food with a vacuum sealer, and then immerse it in a temperature-controlled water bath. It allows you to precisely control temperature and time to get a perfect outcome each time! For a steak or other foods that require browning, you can quickly sear it after you've finished cooking in the water bath. <br />
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I've been interested in learning how to cook food sous vide because many fancy restaurants use the method. If you've ever had an impossibly tender steak with the inside perfectly pink from top to bottom, there's a chance it's been cooked sous vide.<br />
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I decided to try to cook a lobster tail as my first try with my Anova. Since seafood gets tough and rubbery if you overcook it, cooking sous vide becomes a cheat-code. <br />
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This recipe is for lobster tail Beurre Monte. The traditional recipe calls for poaching the lobster tails in a pot of butter. Since I'm using a vacuum sealer, I can use a lot less butter because the lobster tails will still have full contact to the butter inside the bag. Serve the lobster tails straight out of the bag over a bed of fresh pasta.<br />
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<b>Process:</b><br />
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Defrost the lobster tails if frozen. <br />
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Start up your sous vide circulator at 54C to get your water up to temperature.<br />
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The first step is to remove the tail meat from the shells. This is apparently much easier if you quickly blanch the tails in salted boiling water for 45 seconds. So, do that.<br />
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Cut shell down the middle with kitchen shears and carefully separate the meat from the shell. This will take a few minutes and is the hardest part of the recipe.<br />
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Place the tail meat in a vacuum sealed bag. Make sure that the bag has enough area around the tail(s) so you get a proper seal. Add in 5 pads of butter and 1 sprig of thyme per tail and vacuum seal it.<br />
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Submerge the sealed tails into the water bath and cook at 54C for 30 minutes. <br />
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If they float, make sure to put a plate on top of them so they are totally under the water.<br />
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While this is going, you can cook your pasta dish. Get your water boiling. Slice the squash, and dice the onions and garlic. Heat up a pan over medium heat and add butter and olive oil to the pan. Saute squash, yellow onion, and garlic for about 5 minutes.<br />
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Cook the pasta when you're ready to serve the lobster. Toss the pasta with some grated parmesan cheese and the veggies.<br />
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Remove the lobster bags from the water. <br />
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Slice open the bag and slice the tails. Serve over the pasta. If some lobster-flavored butter from the bag happens to make it on the noodles, keep it a secret. <br />
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<b>Ingredients:</b><br />
1 lobster tail per serving<br />
5 pads of salted butter per tail<br />
1 sprig of thyme per tail<br />
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1/2 lb of angel hair pasta (serves 4)<br />
1 green squash<br />
1 yellow squash<br />
1 white or yellow onion<br />
2 cloves garlic<br />
1/2 cup grated parmesan reggiano<br />
freshly-cracked black peppercorns<br />
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<b>Song:</b> Stromae - Quand C'est</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uAu5bY1u69A" width="420"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com2tag:blogger.com,1999:blog-3264435656223007161.post-34132491937480581052015-03-15T19:22:00.000-04:002015-03-15T19:24:58.081-04:00Friends of MT: Old Fashioned Cocktail Mix [Melinda Caliendo]<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Intro by Zack:</b> The Old Fashioned Cocktail is my recent go-to drink at a bar. I've tried a lot of different interpretations by various bartenders and Mel's recipe is my favorite. Her recipe balances the strength of whiskey with the sweetness / spice of the mix. </div>
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Mel and Peter are our good friends who were ex-pats in Belgium with us. We had many good nights talking and laughing over many meals. They're always cooking up something adventurous and interesting. <span style="font-size: 12.8000001907349px;">I hope you enjoy this drink mix as much as I did!!</span></div>
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<b>Mel's Recipe:</b></div>
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My husband, Peter, and I have been cooking, drinking, photographing and sending ridiculous e-mails with Zack and Lauren for nearly seven years now … on two continents. Most recently, we spent a year-and-a-half as neighbors in Antwerp with the Koulermos, including two phenomenal New Year’s Eve parties. Peter and I wanted to whip up a special cocktail to ring in 2015, specifically using homemade Maraschino cherries. Our Old Fashioned cocktail mix is an homage to our Midwestern upbringing (Old Fashioned cocktails made with brandy are particularly popular in Wisconsin, my home state). Here are the easy recipes for Maraschino cherries, Old Fashioned mix, and a proper Old Fashioned cocktail.</div>
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<b>1. The Cherries:</b></div>
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After making these, you’ll never use the atomic red ones from the grocery store ever again. Maraschino is a sweet, clear liquor from the Dalmatian Coast. You should be able to find it at any liquor store that has a reasonably sized spirits section. This <a href="http://www.foodnetwork.com/recipes/ted-allen/real-maraschino-cherries-recipe.html" style="color: #1155cc;" target="_blank">recipe comes from Ted Allen</a>.</div>
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<span style="font-size: 12.8000001907349px;"><i>Ingredients:</i></span></div>
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1 cup Maraschino liquor</div>
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1 pint sour cherries, stemmed and pitted, or a jar of sour cherries, drained</div>
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<i>Yield:</i></div>
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One pint of cherries that will last in the fridge for a few months</div>
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<span style="font-size: 12.8000001907349px;"><i>Process:</i></span></div>
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Bring the cup of liquor to a simmer. Turn off the heat, but leave the pan on the stove. Stir in the cherries gently (you want whole cherries when you’re finished), and let cool completely. Store in a jar and refrigerate.</div>
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<span style="font-size: 12.8000001907349px;"><b>2. The Mix</b></span></div>
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<i>Ingredients:</i></div>
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3 cups water</div>
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2.5 cups white sugar</div>
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3 clementine oranges, quartered</div>
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5 or 6 homemade Maraschino cherries</div>
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1 cinnamon stick</div>
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1 tablespoon of Angostura bitters (or more to taste)</div>
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<i>Yield:</i></div>
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About 48 servings</div>
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<i>Process: </i> Bring water and sugar to a boil in a saucepan; remove from heat. Stir oranges, cherries, and cinnamon stick into sugar mixture. Cover saucepan and steep for 1 hour. Remove fruit and cinnamon stick from mixture using a slotted spoon; stir in bitters. Let cool, then store refrigerated. Recipe adapted from <a href="http://allrecipes.com/recipe/homemade-old-fashioned-mix/" style="color: #1155cc;" target="_blank">Allrecipes.com</a>.</div>
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<b>3. The Cocktail</b></div>
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60 ml Bourbon, Rye whiskey, Brandy or classy spirit of choice</div>
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20-30 ml of Old Fashioned mix</div>
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2-3 ice cubes</div>
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2-3 dashes of bitters (or to taste)</div>
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Maraschino cherries, to garnish</div>
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<i>Yield:</i></div>
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One delicious, sexy beverage.</div>
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<i>Process:</i></div>
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In a rocks glass, combine the mix and the bitters. Add the ice cubes, then pour whiskey over. Garnish with cherries. </div>
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<a href="http://1.bp.blogspot.com/-QXR0T6_zidw/VQYTZN7k1vI/AAAAAAAAGyk/OP8OxW0t2VA/s1600/old%2Bfashioned-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QXR0T6_zidw/VQYTZN7k1vI/AAAAAAAAGyk/OP8OxW0t2VA/s1600/old%2Bfashioned-1.jpg" height="400" width="265" /></a></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">Sip sophisticatedly. Or not.</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><b>Song:</b> You Send Me - Sam Cooke</span></div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pX6QlnlMqjE" width="420"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-7285008876375903712015-02-02T10:36:00.001-05:002015-02-02T10:36:45.115-05:00Friends of MT: Tincho’s Classic Caramelised Garlic Bruschetta with Roquefort [Tincho]<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoTitle">
<i>Intro by Zack:</i> Tincho does a great job explaining how we met in his post. We became running buddies at work and our friendship took off from there. His excitement for life is apparent in his post below. He gave me a jar of this awesome caramelized garlic. I couldn't contain myself and would sneak over to the fridge to eat these straight out of the jar!<br />
<br />
<i><br /></i>
<i>Degree
of difficulty:</i> Easy</div>
<div class="Body">
<o:p></o:p></div>
<div class="Body">
<i>Time:</i> 40 minutes to prepare the garlic, 10
minutes for the bruschetta<o:p></o:p></div>
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<i>Serves:</i> ~10 as an appetizer<o:p></o:p></div>
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<br /></div>
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I
realised that I need to start my recipe with an Introduction. I’m afraid I don't have a funny one like the Bang Bang
Shrimps (my introduction to this blog) but I will try something to capture the
attention of the Koulermos family.<o:p></o:p></div>
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<br /></div>
<div class="Body">
I
met Zack thanks to our Johnson & Johnson Running Team in Brussels and I
suddenly realised how enthusiastic he is with….
well, everything haha. We shared trainings, races (where I also met Lauren -
another super enthusiastic person), beer tasting, photography, cycling and yes,
cooking. I must admit that I was more on the ‘learner’<span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;"> </span>zone while Zack looked like a pro in
most of the areas. I can still kick his ass drinking beer and doing long races
like a marathon :)<o:p></o:p></div>
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<br /></div>
<div class="Body">
Anyway,
during the discussion of what to cook for his farewell, he mentioned the famous
Bang Bang Shrimps, and the blog. I was like WTF are the Bang Bang but after
tasting them, I can say that I agree with Justin (or whoever he is) that they
are as good as sex. I even did it for Christmas and they were a unique success.<o:p></o:p></div>
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<br /></div>
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So,
Zack showed us (the A team of running that includes Noemi and Dominika - two
ladies also eager to take most of life and who also did the Amsterdam Marathon
with me) the blog and encourage us to participate…<span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;"> </span>and I thought about my Classic Garlic
Bruschetta.<o:p></o:p><br />
<br /></div>
<div class="Body">
I
love this appetizer since the Garlic can be stored in a jar in the fridge and
use it to welcome guests anytime. And the combination of flavours gives a lot
with such a little effort. I took this recipe from a magazine and I’ve been cooking it for the last 3 years.<o:p></o:p></div>
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So
here we go…<span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;">
</span>hope you enjoy it.<o:p></o:p></div>
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<br />
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<a href="http://1.bp.blogspot.com/-EZNKx4lhByc/VM-URGLVMCI/AAAAAAAAGtk/q4xwasvkOLw/s1600/1%2BIngredients%2Bfor%2BCaramelized%2BGarlic%2BRoasted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EZNKx4lhByc/VM-URGLVMCI/AAAAAAAAGtk/q4xwasvkOLw/s1600/1%2BIngredients%2Bfor%2BCaramelized%2BGarlic%2BRoasted.jpg" height="400" width="265" /></a></div>
<br /></div>
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<b>Caramelised Garlic</b></div>
<div class="Body">
<b>Ingredients:<o:p></o:p></b></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1kg of garlic cloves peeled off like
Mama Tommy’s logo <i>(this is the only challenge
of the recipe - see below (*1) )</i><o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->250 gr. of <u>black</u> sugar. <i>(I
reinforced </i><i>‘</i><i>black</i><i>’</i><i><span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;"> </span></i><i>since it is not brown. This is the
secret ingredient and I could not find it in Brussels so I was shipping it from
Buenos Aires :))</i><o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->200 ml of balsamic<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->200 ml of soy sauce<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Thyme - as much as you like<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Rosemary - as much as you like…<span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;"> </span>again<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l0 level2 lfo1; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->7)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Olive oil - see quantity below<o:p></o:p></div>
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<br /></div>
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PS:
I usually prepare less than 1kg of garlic since it could be too much but up to
you</div>
<div class="Body">
<o:p></o:p></div>
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<br /></div>
<div class="Body">
OK,
hands on work. But referring to the challenge in (*1), your first question
could be <i>“</i><i>how in earth am I going to peel such a
quantity of garlic?</i><i>”</i>. First time I did it, I followed the
traditional way of peeling the cloves one by one. It took me ages and it was
not fun at all. But don't worry, there are solutions for everything. Thanks to
sharing this recipe with other friends, one of them found an interesting
technique of peeling them in seconds. Yes, it is not a typo, it is seconds.
Even my Mom (an experienced cooker) did not believe me, but it amazingly works
and adds some fun to the cooking and a lot of noise !! Be careful with your
neighbors. <o:p></o:p></div>
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<br /></div>
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In
a nutshell, you just need to put the garlic into two metal bowls and shake them
hard. No, Justin, I am not taking about Bang Bang Shrimps or sex :)<o:p></o:p></div>
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Here
you have a photo of my own peeling and a youtube video in case you are as
skeptic as my mom.<o:p></o:p><br />
<br />
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<a href="http://1.bp.blogspot.com/-xEqjlNABGuo/VM-URYkINWI/AAAAAAAAGuA/pr984rINS-c/s1600/2%2BEasy%2Bmethod%2Bto%2Bpeel%2Bgarlic%2Bcloves%2Bpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xEqjlNABGuo/VM-URYkINWI/AAAAAAAAGuA/pr984rINS-c/s1600/2%2BEasy%2Bmethod%2Bto%2Bpeel%2Bgarlic%2Bcloves%2Bpot.jpg" height="265" width="400" /></a></div>
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Dc7w_PGSt9Y" width="560"></iframe>
<br />
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<br /></div>
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And
now? The easy part.</div>
<div class="Body">
<o:p></o:p></div>
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Once
the noisy experience is completed, just put the peeled garlic in a pot with the
rest of the ingredients and cook them at a low fire. Olive oil is just to make
sure you cover the surface of the garlic. Thyme and Rosemary at your own taste.
I use a lot since it does not harm.<o:p></o:p><br />
<br /></div>
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Approximate
time of cooking is 30 minutes.<o:p></o:p></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-Bc2reF-UECc/VM-URbHQ4dI/AAAAAAAAGt4/uz6eT0kJ4fM/s1600/3%2Bconfit%2Bgarlic%2Bcloves%2Bsimmering%2Bin%2Bherbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Bc2reF-UECc/VM-URbHQ4dI/AAAAAAAAGt4/uz6eT0kJ4fM/s1600/3%2Bconfit%2Bgarlic%2Bcloves%2Bsimmering%2Bin%2Bherbs.jpg" height="320" width="212" /></a></div>
<br /></div>
<div class="Body">
Cook
them until the garlic is tender (see pic). Let them cool down and save them in
jars in the fridge as shown below.</div>
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<o:p></o:p></div>
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<br />
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<a href="http://1.bp.blogspot.com/-uZUFMN1OgP8/VM-URyNCWrI/AAAAAAAAGts/4Lt5hV3RhBU/s1600/4%2Bfinished%2Bconfit%2Bgarlic%2Bcloves%2Bsimmering%2Bin%2Bolive%2Boil%2Band%2Bbalsamic%2Bvinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uZUFMN1OgP8/VM-URyNCWrI/AAAAAAAAGts/4Lt5hV3RhBU/s1600/4%2Bfinished%2Bconfit%2Bgarlic%2Bcloves%2Bsimmering%2Bin%2Bolive%2Boil%2Band%2Bbalsamic%2Bvinegar.jpg" height="298" width="400" /></a></div>
<b><br /></b>
<b>Bruschettas</b></div>
<div class="Body">
<b>Ingredients: <o:p></o:p></b></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Bread for bruschetta <i>(we call it </i><i>‘</i><i>country bread</i><i>’</i><i><span style="font-family: "Arial Unicode MS","sans-serif"; mso-hansi-font-family: Helvetica;"> </span></i><i>in Argentina but I think Cottage Loaf is the same)</i><o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Roquefort cheese<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Rucola<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->One clove of uncooked garlic <i>(not
the same one as above)</i><o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Olive Oil<o:p></o:p></div>
<div class="Body" style="margin-left: 37.65pt; mso-list: l1 level2 lfo2; tab-stops: list 37.65pt; text-indent: -19.65pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->And the Caramelised Garlic, of course
:)<o:p></o:p></div>
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<br /></div>
<div class="Body">
First
thing is to slice the bread, use the uncooked garlic to scrape it in the bread
and pour a little bit of olive oil on it as well. Then cook it in a very hot
oven to make them crispy.<o:p></o:p><br />
<br />
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<a href="http://2.bp.blogspot.com/-NiLuN2PZDTQ/VM-USG6ubXI/AAAAAAAAGt8/C5czwDk9E60/s1600/5%2Btoasted%2Bgarlic%2Bbruschetta%2Bbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NiLuN2PZDTQ/VM-USG6ubXI/AAAAAAAAGt8/C5czwDk9E60/s1600/5%2Btoasted%2Bgarlic%2Bbruschetta%2Bbread.jpg" height="300" width="400" /></a></div>
<br /></div>
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While
waiting the bread, start cutting the cheese in cubes. Do the same with the
caramelised garlic. Wash and cut some rucola.<br />
<br /></div>
<div class="Body">
<o:p></o:p></div>
<div class="Body">
Once
the bread is ready, add the rucola, the cheese and the caramelised garlic (in
this order) as you can see below. Spread some of the liquid in the jar on top
for more sweet flavour and Voilá!<o:p></o:p><br />
<br />
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<a href="http://3.bp.blogspot.com/-6kogJJAQ_nc/VM-USUSt1dI/AAAAAAAAGuE/OPgvF5t9i74/s1600/6%2BCaramelized%2BGarlic%2Bwith%2Bblue%2Bcheese%2Band%2Barugula%2Bon%2Bbruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6kogJJAQ_nc/VM-USUSt1dI/AAAAAAAAGuE/OPgvF5t9i74/s1600/6%2BCaramelized%2BGarlic%2Bwith%2Bblue%2Bcheese%2Band%2Barugula%2Bon%2Bbruschetta.jpg" height="400" width="300" /></a></div>
<br /></div>
<div class="Body">
Ps:
Ok, not my best pic here I must admit. It is the second round. I was so excited
serving this during Christmas that I forgot to make the official picture of the
first round that was looking much better :)<o:p></o:p></div>
<div class="Body">
<br /></div>
<div class="Body">
Enjoy
it and thanks to Zach for encouraging me to take pics while cooking and write
this down. It was a lot of fun!<o:p></o:p></div>
<div class="Body">
<br /></div>
<div class="Body">
<b>Suggested
soundtrack:
</b>Blackbird Album - Fat Freddy’s Drop<o:p></o:p><br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/TuMEw-vGAkM" width="560"></iframe></div>
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-71529151395801791042015-01-27T08:30:00.000-05:002015-02-02T10:41:38.545-05:00Israeli Vegetarian Lentil Soup [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Winter is raging outside and I wanted something to comfort my insides. I chose to cook one of my favorite soups from an awesome little restaurant named Beni Falafel in the Jewish quarter of Antwerp. They are known for making great falafel sandwiches, but I also really enjoy their lentil soup which is healthy, vegetarian, and kosher.<br />
<div>
<br /></div>
<div>
My version is very close to the original - I used lots of lentils, potatoes, red pepper, spinach, onion, garlic, and whole cumin seeds. You'll feel like a super hero when you're finished eating - it's filling but doesn't feel heavy. </div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OUdHWqNlZwE/VMcPeII9cCI/AAAAAAAAGtA/e9Ar_LDDJUg/s1600/Vegan%2BKosher%2BLentil%2BSoup%2Bwith%2BPotatoes%2BOnions%2BGarlic%2Band%2BCumin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OUdHWqNlZwE/VMcPeII9cCI/AAAAAAAAGtA/e9Ar_LDDJUg/s1600/Vegan%2BKosher%2BLentil%2BSoup%2Bwith%2BPotatoes%2BOnions%2BGarlic%2Band%2BCumin.JPG" height="266" width="400" /></a></div>
<br /></div>
<div>
<b>Process:</b></div>
<div>
<br /></div>
<div>
Slice and dice all of your veggies. </div>
<div>
<br /></div>
<div>
In a pot over medium heat, add 2T of olive oil and your onion, red pepper, and diced mushrooms. Saute for about 5 minutes, then add the garlic and cumin seeds. Cook for another 1-2 minutes until fragrant. Dump in the potatoes, tomato, and your veggie stock. </div>
<div>
<br /></div>
<div>
Add 3 handfuls of lentils to the pot (check for stones first) and bring to a simmer. Lower the heat to low and place the lid on top a bit askew. Cook the lentils for about 30-45 minutes depending on your texture preference. </div>
<div>
<br />
Add the spinach during the last 3 minutes of cooking and serve hot. A small squeeze of sriracha can add some heat and a bit of sweetness to the soup. <br />
<br />
You'll warm away any winter blues!</div>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
1 medium red onion, sliced</div>
<div>
1 red pepper, diced<br />
6 baby bella mushrooms, diced</div>
<div>
2 cloves garlic, minced</div>
<div>
1T whole cumin seeds<br />
1 tomato, diced</div>
<div>
8 golf ball-sized baby red potatoes, diced</div>
<div>
3 handfuls of green lentils</div>
<div>
1 quart (1 liter) veggie stock<br />
1-2 big handfuls of spinach<br />
salt and pepper to taste</div>
<div>
squeeze of sriracha if desired</div>
<div>
<br /></div>
<div>
<b>Song:</b> D'Angelo - Betray My Heart</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/rejA6QRtrAI" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-80580599206776433262014-11-11T15:42:00.000-05:002014-11-11T15:44:50.111-05:00Stracotto (Italian Pot Roast) over Pappardelle. (June)It evens gets cold in Florida and when the temperature dropped the other day, I was thinking of "comfort food". One of our favorite restaurants, Brio Tuscan Grill, had sent an e-mail with this recipe and it sounded perfect for a chilly Sunday dinner.<br />
<br />
<u>Ingredients</u><br />
<u></u><br />
3 tbsp Olive Oil<br />
2 Lbs Chuck Roast<br />
1 Cup Chopped Onion<br />
1 Cup Chopped Celery<br />
1 Cup Chopped Carrots<br />
4 Cloves Garlic, Sliced<br />
1 Cup Beef Broth<br />
1 Can (16 oz) Tomatoes, Diced<br />
3 tbsp Tomato Paste<br />
1 tsp Chopped Garlic<br />
1 tsp Pepper<br />
1/2 tsp Salt<br />
1/2 tsp Dried Thyme<br />
1 Bay Leaf<br />
1/2 Cup Red Wine<br />
1/4 Cup Chopped Parsley<br />
1 Lb Pappardelle (recipe below for homemade or use store bought)<br />
<br />
Heat oil in a Dutch oven. Add chuck roast, sear on all sides, remove & set aside.<br />
<br />
<br />
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<br />
<br />
Add onions, celery, carrots & slivered garlic to the pot. Cook until soft - about 10 minutes. Remove from pot and set aside.<br />
<br />
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Place rack in bottom of the pot. (I didn't have one so I used a small, disposable aluminum pan) Place roast on rack & add beef broth. Bring to a boil, reduce heat and simmer for 1 hour.<br />
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Preheat oven to 350. Remove roast and cut into 1/2" slices. Remove rack and return sliced meat to the pot. Add tomatoes, tomato paste, chopped garlic, pepper, salt, thyme, bay leaf, red wine and cooked vegetables to pot. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefn073kMhJFFG8k30CLhMMEKL7dfbRuBFyNjuwp0uodfZ_62HZIzItmV21CXYq1hdyE55acCtVQjVe2PCkXohWxI8HzSH_1EzLp2MyWXZRxyAyk_wiI32vscpQTGXSOjhNSF3RK4ZRfMM/s1600/Stracotto+-+Italian+Pot+Roast+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefn073kMhJFFG8k30CLhMMEKL7dfbRuBFyNjuwp0uodfZ_62HZIzItmV21CXYq1hdyE55acCtVQjVe2PCkXohWxI8HzSH_1EzLp2MyWXZRxyAyk_wiI32vscpQTGXSOjhNSF3RK4ZRfMM/s320/Stracotto+-+Italian+Pot+Roast+008.JPG" width="320" /></a></div>
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Bake covered for 1 1/2 hours or until meat is falling apart. Discard bay leaf. Add parsley, heat through. Cook pappardelle according to recipe or package directions. Serve the meat and sauce over the pappardelle.<br />
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<strong>Homemade Pappardelle</strong></div>
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1 3/4 Cups All-purpose Flour</div>
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1 Cup Semolina Flour</div>
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6 Large Eggs</div>
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4 tsps Extra Virgin Olive Oil</div>
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Sift both flours together on a large work surface & make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl and break up with a fork. Gradually add the wet ingredients into the flour mixture and mix just until combined. Using your hands works best!</div>
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Knead the dough until smooth and elastic. Divide dough in half and pat into balls, wrap in plastic and refrigerate for at least 30 minutes or overnight. (you can freeze one ball for later, or roll both and freeze cut pasta)<br />
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Place one ball of dough on lightly floured surface and dust with flour and roll dough into a sheet. Continue to roll the dough until you can see your fingers through it. We used our pasta maker to roll out ours. Let dry about 10 minutes.</div>
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Dust the top of the sheet with flour and loosely roll into a cylinder. Using a sharp knife, cut into 3/4 inch wide slices. Unroll, dust with semolina and lay on a sheet pan until ready to cook. </div>
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Not the perfect, even length pasta you might buy, but it was more fun to make it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHsKR8Zvx6ycu5KLqWwDff1EZ5iORqWQ_hyphenhyphenWXP79f0wTMjpQ4qjXuhVfYfaWlwdAw0CK4uGWUxKd41013wDtvaHQ138Abe_kbwKISe8HweP8kzNlCdc3gSMYLurSa6E__swxJyRyn2IiU/s1600/Stracotto+-+Italian+Pot+Roast+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHsKR8Zvx6ycu5KLqWwDff1EZ5iORqWQ_hyphenhyphenWXP79f0wTMjpQ4qjXuhVfYfaWlwdAw0CK4uGWUxKd41013wDtvaHQ138Abe_kbwKISe8HweP8kzNlCdc3gSMYLurSa6E__swxJyRyn2IiU/s320/Stracotto+-+Italian+Pot+Roast+014.JPG" width="320" /></a></div>
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Confession! We didn't get ours thin enough and it took forever to cook.Junehttp://www.blogger.com/profile/07981092638443082592noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-12373685880802560862014-11-05T08:29:00.000-05:002014-11-05T08:52:03.844-05:00Easy Simple Fast Savory Pie Crust [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m a big fan of keeping a pack of puff pastry sheets in my
freezer because I’m normally too lazy to make crust the traditional way. We were in the mood to make a breakfast quiche and I realized we didn’t have any of the puff pastry
sheets. We found a 4-ingredient recipe
online that took about 5 minutes to make.
It cuts out the fuss of using a food processor or letting it rest in the
fridge. As a bonus, it ended up having a better
flavor and texture than the puff pastry sheets! It was more firm and crumbly. <o:p></o:p></div>
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<a href="http://3.bp.blogspot.com/-bvr8gs2rTJE/VFlRqyAye5I/AAAAAAAAF4M/KewwWG4r_U8/s1600/fast%2Band%2Beasy%2Bsavory%2Bpie%2Bcrust%2Bquiche.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bvr8gs2rTJE/VFlRqyAye5I/AAAAAAAAF4M/KewwWG4r_U8/s1600/fast%2Band%2Beasy%2Bsavory%2Bpie%2Bcrust%2Bquiche.JPG" height="266" width="400" /></a></div>
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<b>Process:</b><o:p></o:p></div>
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Mix the flour and salt together. Add a few ice cubes to a glass of water, and
stir vigorously with your finger.
Loosely mix the oil and water together in another bowl.<o:p></o:p></div>
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Gradually stir the liquid into the dry ingredients. Use a fork to mix together. Once it's all combined, if it's still sticky, add a touch more flour until it becomes solid. Roll the dough out on a lightly floured surface into the shape that you need.<o:p></o:p><br />
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Add quiche ingredients (I used roasted pumpkin, crispy bacon, shiitake mushrooms, feta cheese, and rosemary). Bake for 35-40 minutes at 375F/185C.<br />
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<a href="http://1.bp.blogspot.com/-2XBZbjRP00s/VFlRrWagayI/AAAAAAAAF4Q/LIHGZ2BNRB4/s1600/Easy%2B4%2Bingredient%2BPie%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2XBZbjRP00s/VFlRrWagayI/AAAAAAAAF4Q/LIHGZ2BNRB4/s1600/Easy%2B4%2Bingredient%2BPie%2Bcrust.JPG" height="320" width="400" /></a></div>
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<b>Ingredients </b>(recipe <a href="http://www.food.com/recipe/quick-n-easy-quiche-crust-18185">from Food.com</a>)</div>
1 cup flour<br />
1/4 cup ice cold water<br />
1/4 cup olive oil<br />
1/2 tsp salt<br />
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<b>Song: </b>Mathieu Boogaerts <span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">- </span>Ondule </div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/ORYND2_WKGI" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-14075537655408100982014-10-30T12:28:00.000-04:002014-10-30T12:39:40.731-04:00Black Truffle and Shiitake Mushroom Fettuccine [Zack] <div dir="ltr" style="text-align: left;" trbidi="on">
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It happened folks.
Lauren and I bought a truffle slicer.
There’s a great mushroom stand at the Antwerp Saturday market and they
had some “early season” truffles that were surprisingly not expensive. The best truffles cost more than cocaine by
weight, but we paid a total of around $7 for the amount we used to top our
pasta (still was great). And of course, we needed a truffle slicer to shave the truffle.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-4qrbrF0mRlQ/VFFMjc06-AI/AAAAAAAAF3M/SGLBp_mietc/s1600/Black%2BTruffle%2BShaver%2BKnife.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4qrbrF0mRlQ/VFFMjc06-AI/AAAAAAAAF3M/SGLBp_mietc/s1600/Black%2BTruffle%2BShaver%2BKnife.JPG" height="266" width="400" /></a></div>
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Truffles are a weird ingredient. The biggest impact to your final dish is the
funky aroma that they add when the plate is placed in front of you. In terms of
value add: the order is smell >
texture > flavor. Freshly shaved
truffles are nice, but if you are in the mood for a mushroom extravaganza,
you’ll have to add something else to further boost the mushroom flavors.<o:p></o:p></div>
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Hence, we made a pasta with sautéed shiitake mushrooms,
pecorino cheese, parmesan cheese, and some freshly shaved truffle on top. It was heaven.<o:p></o:p></div>
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<a href="http://1.bp.blogspot.com/-EsBC61OOIbg/VFFMjW-1ryI/AAAAAAAAF3Q/2jNHgTc8OjA/s1600/Black%2BTruffle%2Band%2BShitake%2BMushroom%2BPasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EsBC61OOIbg/VFFMjW-1ryI/AAAAAAAAF3Q/2jNHgTc8OjA/s1600/Black%2BTruffle%2Band%2BShitake%2BMushroom%2BPasta.JPG" height="400" width="266" /></a></div>
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<b>Process: </b><o:p></o:p></div>
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Start by slicing your shiitake mushrooms and mincing your
garlic. Also, grate both cheeses. Get a pot of salted water boiling.<br />
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<a href="http://1.bp.blogspot.com/-aoUY8jRRKBs/VFFMlcVyLGI/AAAAAAAAF3k/O0aDu7tyrqI/s1600/Sliced%2BShitake%2BMushrooms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aoUY8jRRKBs/VFFMlcVyLGI/AAAAAAAAF3k/O0aDu7tyrqI/s1600/Sliced%2BShitake%2BMushrooms.JPG" height="266" width="400" /></a></div>
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Start up a sautee pan over
medium heat, large enough to hold both the mushrooms and the pasta (later
on). Add the 3T of butter and 2T of
olive oil when the pan is hot. Toss in
the mushrooms and sautee until they are browned. Add the garlic to the pan and immediately
take off the heat so the garlic doesn't brown.<o:p></o:p><br />
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Boil your pasta per the instructions for al dente on the package. Grab a coffee mug and reserve 1/2 cup of pasta water. <br />
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Add the pan with the mushrooms back to the stove over medium heat. Strain the pasta and add it in with the mushrooms and garlic. Toss the cheese, cream, and pasta water in with the pasta. The liquids will combine with the cheese to make an awesome sauce. Crack lots of black pepper on top.<br />
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To serve, go crazy with the truffle! </div>
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<a href="http://1.bp.blogspot.com/-XQ0e0gJuitg/VFFMkhjD8JI/AAAAAAAAF3c/fhowJzljgBo/s1600/Shaved%2BBlack%2BTruffle%2Band%2BShitake%2BMushroom%2BPasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XQ0e0gJuitg/VFFMkhjD8JI/AAAAAAAAF3c/fhowJzljgBo/s1600/Shaved%2BBlack%2BTruffle%2Band%2BShitake%2BMushroom%2BPasta.JPG" height="400" width="400" /></a></div>
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<b>Ingredients:</b><o:p></o:p></div>
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½ pound fettuccini pasta<o:p></o:p></div>
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~15 medium shiitake mushrooms, sliced<o:p></o:p></div>
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3T butter<o:p></o:p></div>
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2T olive oil (or you can get crazy and use half truffle oil!)<o:p></o:p></div>
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2 fat cloves garlic, minced<o:p></o:p></div>
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2T cream (to taste)<br />
1/2 cup pasta water</div>
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1/3 cup finely grated pecorino romano cheese<o:p></o:p></div>
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1/3 cup finely grated parm reggiano<o:p></o:p></div>
freshly cracked black pepper<br />
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freshly-shaved truffle<o:p></o:p><br />
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<b>Song:</b> ZHU - Faded</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/QLwcREgCAz4" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com3tag:blogger.com,1999:blog-3264435656223007161.post-35947279219942555862014-08-19T16:48:00.002-04:002014-08-19T16:48:57.025-04:00Pork Belly Confit with Truffle Honey [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
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Confit pork belly is one of the best things you can make in
your kitchen. The belly of a pig is what
is commonly used to <a href="http://mamatommys.blogspot.be/2012/04/homemade-cured-bacon-4-ways-zack.html">make bacon</a>. Instead of
the usual curing and smoking process to make bacon, you should try confit. <o:p></o:p></div>
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When you look at the cross-section of pork belly, you’ll see
alternating layers of meat and fat. The
confit process transforms the meat part into a delicate pulled pork-type
texture and the fat becomes soft and creamy.
When you want to serve the belly, cut it into cubes, sprinkle with a bit
of sea salt, and crisp the outside. You
can choose to top it with a sauce or glaze, or just eat it right out of the
pan. I chose to drizzle the crispy belly
with truffle honey. That was a good
decision.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-8ngvk97WNJs/U_OzUySPGUI/AAAAAAAAFM4/Q-cSzPt6Oyw/s1600/confit%2Bpork%2Bbelly%2Bwith%2Btruffle%2Bhoney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8ngvk97WNJs/U_OzUySPGUI/AAAAAAAAFM4/Q-cSzPt6Oyw/s1600/confit%2Bpork%2Bbelly%2Bwith%2Btruffle%2Bhoney.JPG" height="266" width="400" /></a></div>
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This is a 5-ingredient recipe: pork belly, some type of
cooking fat, salt, pepper, and truffle honey.
It takes a bit of time to make, but it’s all idle time, not hard work.<o:p></o:p></div>
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<b>Process:</b><o:p></o:p></div>
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Ask your butcher for as much pork belly as you’d like to
cook (a.k.a. how big is your pot?) Make sure they take the bones out of the underside so you don’t have to deal with those later. The more square the cut is from the butcher,
the better your outcome will be in the end.
But I never bother with a square cut – I consider the extra scraps I cut
off bonus nibbles.<o:p></o:p></div>
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Take the belly home and cure it. I covered it with a generous amount of sea
salt and black pepper and put it in a covered container in my fridge.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After about 2 days, take the belly out and wipe off the excess
salt. Place the belly in an oven-proof
pot and submerge it completely in fat. I
used a combination of pork fat and canola oil, but any non-flavored oil will
suit. Bring the pot to a gentle simmer.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cover the pot and place it in an oven at 300F/150C. The cooking time will vary depending on how
thick the belly is. Mine took around 5.5
hours. You know it’s finished when a
knife slides into the meat side easily (similar to ribs). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove the pot from the heat and let it cool off. Place the belly in the fridge – it will keep
for a week or so. Theoretically it
should not spoil as long as it’s submerged in fat and you discard the meat
juice. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The belly is easier to slice if it’s straight out of the
fridge. Remove the skin.<br />
<br />
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<br />
Cut the
pork belly into cubes or strips.<br />
<br />
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<a href="http://3.bp.blogspot.com/-XRkH2llVh7s/U_OzWcgdZtI/AAAAAAAAFNI/LJMuJNFfWSc/s1600/pork%2Bbelly%2Bcubes%2Bhomemade%2Bconfit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XRkH2llVh7s/U_OzWcgdZtI/AAAAAAAAFNI/LJMuJNFfWSc/s1600/pork%2Bbelly%2Bcubes%2Bhomemade%2Bconfit.JPG" height="266" width="400" /></a></div>
<br />
Place
it into a cold frying pan with a little bit of the confit fat and crisp all of
the sides over medium heat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bVzLWxWYJWo/U_OzUtChqfI/AAAAAAAAFMw/vwraG3v67C8/s1600/crisp%2Bconfit%2Bpork%2Bbelly%2Bin%2Ba%2Bpan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bVzLWxWYJWo/U_OzUtChqfI/AAAAAAAAFMw/vwraG3v67C8/s1600/crisp%2Bconfit%2Bpork%2Bbelly%2Bin%2Ba%2Bpan.JPG" height="320" width="400" /></a></div>
<br />
If you’re
using a glaze, pour off the excess fat and gently coat all sides of the belly. If you can find some truffle honey, use that.<br />
<br />
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<a href="http://4.bp.blogspot.com/-OPVF0BBnJeg/U_OzXQmY_hI/AAAAAAAAFNY/T1XvBJkhrNA/s1600/truffle%2Bhoney%2Bpork%2Bbelly%2Bconfit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OPVF0BBnJeg/U_OzXQmY_hI/AAAAAAAAFNY/T1XvBJkhrNA/s1600/truffle%2Bhoney%2Bpork%2Bbelly%2Bconfit.JPG" height="400" width="266" /></a></div>
<br />
Drizzle the honey over the pork belly when it's still hot.<br />
<br />
<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QmVq_U66J4I/U_OzW167kCI/AAAAAAAAFNU/mICrCrK73Yg/s1600/pork%2Bbelly%2Bdrizzled%2Bwith%2Btruffled%2Bhoney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QmVq_U66J4I/U_OzW167kCI/AAAAAAAAFNU/mICrCrK73Yg/s1600/pork%2Bbelly%2Bdrizzled%2Bwith%2Btruffled%2Bhoney.JPG" height="400" width="320" /></a></div>
<br />
Enjoy!</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Pork belly (skin on or off, up to you)<o:p></o:p></div>
<div class="MsoNormal">
Sea salt<o:p></o:p></div>
<div class="MsoNormal">
Black pepper<o:p></o:p></div>
<div class="MsoNormal">
Pork fat or other type of non-flavored oil<o:p></o:p></div>
Truffle honey<br />
<div class="MsoNormal">
<b><br /></b>
<b>Glaze ideas:</b><br />
A sticky hoisin sauce glaze (<a href="http://mamatommys.blogspot.be/2011/09/hoisin-duck-breast-salad-zack.html">from this recipe</a>)<br />
Roasted red pepper puree and honey<br />
Honey with rosemary and garlic<br />
<br />
<b>Song:</b> Paolo Nutini - Let Me Down Easy </div>
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/s6HB5nMtqT4" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com1tag:blogger.com,1999:blog-3264435656223007161.post-54615744812801249842014-07-29T09:40:00.001-04:002014-07-29T09:40:19.899-04:00Panko Crusted Shrimp with Honey Garlic Szechuan Glaze [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
You can’t beat bang bang shrimp, but this recipe is
close! If you’re not in the mood for the
savory/spicy mayonnaise flavor of bang bang, this sweet alternative is akin to
the sauce for General Tso’s Chicken.
You’ll crisp up some shrimp with a combination of corn starch and
panko. Then you lightly toss the shrimp in a honey szechuan sauce. Coat with
sesame seeds and some cilantro, and wow your guests! These would be a welcome addition to a salad,
on top of rice, or on a party platter with tooth pics in them. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jq5G8-twp7g/U8153f8YgdI/AAAAAAAAFKI/XS0kGJexqp0/s1600/Panko+Crusted+Shrimp+with+Honey+Garlic+Szechuan+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jq5G8-twp7g/U8153f8YgdI/AAAAAAAAFKI/XS0kGJexqp0/s1600/Panko+Crusted+Shrimp+with+Honey+Garlic+Szechuan+Sauce.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Process:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Defrost your shrimp – I am lazy and buy the de-veined and
de-shelled shrimp. Pour the water off of
them and place them on a towel.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crush your szechuan peppers. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OKUrx_WmZ-0/U815zMXoZ0I/AAAAAAAAFJg/3CNZ4N2O0yE/s1600/Ground+Dried+Szechuan+Peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OKUrx_WmZ-0/U815zMXoZ0I/AAAAAAAAFJg/3CNZ4N2O0yE/s1600/Ground+Dried+Szechuan+Peppers.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mince the garlic. Add 1T of sesame oil to a sauce pot over
medium heat. Saute the minced garlic in
the oil and then add the ground szechuan pepper for 1 minute. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-chNC_LFYQkg/U815zAnORkI/AAAAAAAAFJQ/v44yKPAkVVg/s1600/Garlic+and+Szechuan+Peppers+sautee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-chNC_LFYQkg/U815zAnORkI/AAAAAAAAFJQ/v44yKPAkVVg/s1600/Garlic+and+Szechuan+Peppers+sautee.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spoon honey into the pot, and add the fish
sauce and soy sauce. It should bubble as
the water cooks out. <o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HamNm91rsoI/U8150IIlM5I/AAAAAAAAFJc/uTBlEhB9cQ0/s1600/Honey+Garlic+Szechuan+Sauce+Shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HamNm91rsoI/U8150IIlM5I/AAAAAAAAFJc/uTBlEhB9cQ0/s1600/Honey+Garlic+Szechuan+Sauce+Shrimp.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a bowl, combine about 50% corn starch and 50% panko. The corn starch will create a crust and the panko will give the shrimp more texture.<o:p></o:p></div>
<div>
<br /></div>
<div class="MsoNormal">
Heat up a frying pan over medium heat and coat the bottom in
a light layer of non-flavored oil. Toss
the shrimp in the corn starch and panko mixture. The crusting will stick to the shrimp because
they are a little bit damp. Cook in the
frying pan on both sides until light golden-brown and cooked through.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y7eE9HTsQ-o/U8152Elt3kI/AAAAAAAAFJ4/lSmDeSK42Cw/s1600/Panko+Crusted+Shrimp+Sauteed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Y7eE9HTsQ-o/U8152Elt3kI/AAAAAAAAFJ4/lSmDeSK42Cw/s1600/Panko+Crusted+Shrimp+Sauteed.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Check on your honey szechuan sauce. After 10 minutes, it should stop bubbling so
much and the viscosity should return back to the original honey
thickness. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4deXfosOZEM/U815zC-3nSI/AAAAAAAAFJM/4apcCHOLfj4/s1600/Honey+Garlic+Szechuan+Sauce+Caramelized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4deXfosOZEM/U815zC-3nSI/AAAAAAAAFJM/4apcCHOLfj4/s1600/Honey+Garlic+Szechuan+Sauce+Caramelized.JPG" height="400" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be careful not to cook the sauce too long, or else you’ll be left with a hard caramel. If this happens, add a touch of water to return it back to the honey consistency. Also note, as the
sauce cools off, it will noticeably thicken.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss the shrimp lightly in the honey sauce.<o:p></o:p></div>
<div class="MsoNormal">
<o:p> </o:p> </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
Top with sesame seeds and cilantro and serve hot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wdD5KFaoGSs/U816aJBIsXI/AAAAAAAAFKc/kw5nzxeEcjg/s1600/Honey+Garlic+Szechuan+Sauce+on+Panko+Crusted+Shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wdD5KFaoGSs/U816aJBIsXI/AAAAAAAAFKc/kw5nzxeEcjg/s1600/Honey+Garlic+Szechuan+Sauce+on+Panko+Crusted+Shrimp.JPG" height="266" width="400" /></a></div>
<br />
<b>Ingredients</b> (for about 30 medium shrimp):<br />
4 heaping T of honey<br />
2 cloves garlic<br />
3 dried Szechuan peppers<br />
1T sesame oil<br />
1/4 tsp fish sauce<br />
1T soy sauce<br />
<br />
30 medium shrimp<br />
panko and corn starch in equal quantities to coat the shrimp<br />
vegetable or canola oil<br />
sesame seeds<br />
cilantro<br />
<br />
<b>Song:</b> Mar - Man x Woman</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/sgxaN5l86b0" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-66011218447889929202014-07-22T04:03:00.001-04:002014-07-22T06:48:25.750-04:00Cafe Bonbon - Espresso with Sweetened Condensed Milk [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
That cheesy Folgers commercial is right. Whenever I smell coffee in the morning, I am
transported back to breakfast/brunch with my parents. I loved the smell/taste of coffee so much, I
remember sitting on the kitchen counter as a child, eating the spent grounds
out of the filter. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I don’t drink coffee regularly, but I sometimes treat myself
to a cup on the weekends. Since it’s a
special occasion, I’m forever on the quest to find my favorite cup of
coffee. Lauren and I were visiting
Berlin and we stopped in the Impala Café.
Their self-named “Impala Coffee” happened to be my favorite I’ve ever
had (I later found out this is called a Cafe Bonbon). The preparation was simple: super-strong espresso poured over sweetened
condensed milk in a shot glass. As you
sip and stir the coffee, the condensed milk adds a creamy sweet flavor, which
perfectly balances the bitter and rich coffee flavors. I had to remind myself that I couldn’t drink
8 of them, or else I wouldn’t be able to walk out of the shop.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-I6mGs3eHtLA/U816xQgGYgI/AAAAAAAAFK0/haanxrkGQJU/s1600/Cafe+Bonbon+Sweetened+Condensed+Milk+with+Espresso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-I6mGs3eHtLA/U816xQgGYgI/AAAAAAAAFK0/haanxrkGQJU/s1600/Cafe+Bonbon+Sweetened+Condensed+Milk+with+Espresso.JPG" height="400" width="266" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<b>Process:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Brew your favorite brand of super strong
coffee/espresso. If you have an espresso
machine, use it. I just packed a French
press with a larger-than-recommended dose of grounds. Add a small pinch of salt to the coffee
grounds to bring out the depth of flavors.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Get a shot glass or other glass vessel and add the sweetened
condensed milk to taste. A large part of
the experience is visual, so make sure they can see through the glass to see
the beautiful contrast of the deep brown coffee and the white espresso. My personal ratio is about 2/3 coffee, 1/3
sweetened condensed milk.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jd0AMJBxJFs/U816yFWsX4I/AAAAAAAAFLE/Sp3CDPoKEa4/s1600/Sweetened+Condensed+Milk+Espresso+Coffee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jd0AMJBxJFs/U816yFWsX4I/AAAAAAAAFLE/Sp3CDPoKEa4/s1600/Sweetened+Condensed+Milk+Espresso+Coffee.JPG" height="400" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour your espresso into the glass, and serve with a spoon
alongside so you can stir the drink.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kgFuWGkPwRk/U816xqXRSxI/AAAAAAAAFK8/i3Go1ycrLGo/s1600/Stirring+Cafe+Bonbon+Sweetened+Condensed+Milk+Espresso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kgFuWGkPwRk/U816xqXRSxI/AAAAAAAAFK8/i3Go1ycrLGo/s1600/Stirring+Cafe+Bonbon+Sweetened+Condensed+Milk+Espresso.JPG" height="400" width="266" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
espresso or very strong coffee – brewed with whatever
contraption you have<o:p></o:p><br />
a small pinch of salt</div>
<div class="MsoNormal">
sweetened condensed milk<o:p></o:p></div>
<div class="MsoNormal">
a clear glass<o:p></o:p></div>
<div class="MsoNormal">
a spoon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Song: </b> D’angelo:
Spanish Joint (I can’t get enough of
this song)<o:p></o:p></div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/17LQRXXrWjY" width="560"></iframe></div>
</div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-17583384208157630762014-07-20T10:02:00.000-04:002014-07-20T10:02:22.951-04:00Coconut Curry Chicken (Tom)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGXswirfw-oN1NJsSAeRNrYRfSFd1SI3AkY7ozYGNdm5LF5PPv-7zE9cRiIeIg6TOXzDTvY-oJ_f6Ka02gITviHwOkHKZVN01MCsZewItcGFtZu4AZh8LlVr8ETp3AHvFfjjDQE5mjnk/s1600/Coconut+Curry+Chicken+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGXswirfw-oN1NJsSAeRNrYRfSFd1SI3AkY7ozYGNdm5LF5PPv-7zE9cRiIeIg6TOXzDTvY-oJ_f6Ka02gITviHwOkHKZVN01MCsZewItcGFtZu4AZh8LlVr8ETp3AHvFfjjDQE5mjnk/s1600/Coconut+Curry+Chicken+008.JPG" height="212" width="320" /></a></div>
<br />
<strong>What you will need for dinner for 4 peeps:</strong><br />
<strong></strong><br />
<strong>- 1 Chicken breast, boneless and skinned cut into 1" x 1/2" cubes</strong><br />
<strong>- 1 Red bell pepper, 1" pieces</strong><br />
<strong>- 1 Onion, small, diced</strong><br />
<strong>- 2 Carrots, 1" pieces</strong><br />
<strong>- 1 Tomato, small, diced</strong><br />
<strong>- 2 Celery stalks, 1/4" pieces</strong><br />
<strong>- 1 Garlic clove, large, chopped in small pieces</strong><br />
<strong>- 1 tablespoon of curry powder</strong><br />
<strong>- 8 oz. can of Cream of Coconut</strong><br />
<strong>- 1 cup of cooked rice, we like Jasmine Rice</strong><br />
<strong>- 3 tablespoons of vegetable oil</strong><br />
<strong></strong><br />
<strong>Time to cook.</strong><br />
<strong></strong><br />
<strong>The flavors of the curry and the sweetness from the coconut cream really make your taste buds jump up and down.</strong><br />
<strong>We like to cut our veggies and chicken and set them on the side or put back in refrigerator until we're ready to go.</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknDlJ68vdUxubRV_zxy1DSwl2Th7JMX980oD7czhS60OLNzYmen2D1-FTMM51zFfhfgiaY_KXexJnSripao6FEvp6KAsZrcnRWIN9u50MIeYH73jWQ20r5S93gB8-KmXIcu_t9-4uUGs/s1600/Coconut+Curry+Chicken+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknDlJ68vdUxubRV_zxy1DSwl2Th7JMX980oD7czhS60OLNzYmen2D1-FTMM51zFfhfgiaY_KXexJnSripao6FEvp6KAsZrcnRWIN9u50MIeYH73jWQ20r5S93gB8-KmXIcu_t9-4uUGs/s1600/Coconut+Curry+Chicken+002.JPG" height="212" width="320" /></a></div>
<br />
<strong></strong><br />
<strong>Have an additional clean plate on the side for the chicken.</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZDH7EoWS2l0lKuj8FGZjrIpdeanwCeqOeNx0-miIrsYSvdqSDEQOcWsF0SDGzSZ_bM06_eLJOTU9vEyPx_hVYwCCZfdEuRouF7XU1i_PDy6vuqKlxzBSUUyPFACOOw2agedmkmXs8x8/s1600/Coconut+Curry+Chicken+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZDH7EoWS2l0lKuj8FGZjrIpdeanwCeqOeNx0-miIrsYSvdqSDEQOcWsF0SDGzSZ_bM06_eLJOTU9vEyPx_hVYwCCZfdEuRouF7XU1i_PDy6vuqKlxzBSUUyPFACOOw2agedmkmXs8x8/s1600/Coconut+Curry+Chicken+003.JPG" height="212" width="320" /></a></div>
<br />
<strong></strong><br />
<strong></strong><br />
<strong>Start your rice if you have not.</strong><br />
<strong>Rice is great because it will stay warm for 20 minutes.</strong><br />
<strong></strong><br />
<strong>Have your wok or large pan ready. </strong><br />
<strong>Add 1 1/2 tablespoons of oil to your pan. Heat medium to high depending how fast you work.</strong><br />
<strong>Stir in the chicken cubes and cook for about 3 minutes until all sides are no longer pink. Take out put in a clean plate. Add the remaining vegetable oil to the wok or pan, heat for one minute. </strong><br />
<strong>Add the peppers, onions, celery and carrots. Stir fry for 5 minutes. add the garlic and diced tomatoes.</strong><br />
<strong></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunJOGDhNLI7TsRPFfBYvRQ2wo9_dkGinp1SCJVU5ryhXIJSsMCJHxofZhJrDwrU-ZTWdp0AqkhhJtWbTVrEBeYKstQ_AQ7ABmBZqboERC1bb7w9myleKUWZAWD-U0Vh-qrn_agKtg49c/s1600/Coconut+Curry+Chicken+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunJOGDhNLI7TsRPFfBYvRQ2wo9_dkGinp1SCJVU5ryhXIJSsMCJHxofZhJrDwrU-ZTWdp0AqkhhJtWbTVrEBeYKstQ_AQ7ABmBZqboERC1bb7w9myleKUWZAWD-U0Vh-qrn_agKtg49c/s1600/Coconut+Curry+Chicken+007.JPG" height="212" width="320" /></a></div>
<br />
<strong></strong><br />
<strong>Add the chicken.</strong><br />
<strong></strong><br />
<strong>Stir in the curry powder followed by the cream of coconut. Cook for one to minutes, stirring the mixture to create a sauce. </strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<br />Tomhttp://www.blogger.com/profile/02098858464129952026noreply@blogger.com2tag:blogger.com,1999:blog-3264435656223007161.post-38055412105899159712014-07-11T12:01:00.000-04:002014-07-11T12:09:54.439-04:00Argentine Steak with Chimichurri Sauce [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
From an omniscient octopus to picking who has cuter jerseys, people have been trying their own ways of predicting the winner of the World Cup. In my mind, the only fair way to decide the victor is to cook a famous food item from each country. The more delicious of the two will decide the outcome of the 2014 World Cup.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have chosen the ubiquitous Berliner snack food <a href="http://mamatommys.blogspot.be/2014/07/german-currywurst-with-homemade-curry.html">currywurst from Germany</a> to go up against the Argentinean steak with a zippy chimichurri sauce. Both are simple preparations of a basic nationally-loved food. The Germans are known for their sausages and snack food culture, and the Argentinians are known for sitting around a campfire roasting huge hunks of meat on swords. Seems like a fair fight.<br />
<br />
In the end we decided that the Argentine steak with chimichurri sauce slightly edged out the currywurst. It's therefore expected to be a close match on Saturday.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9Zw8SHiGPr0/U8AH5ocj07I/AAAAAAAAFHs/3v9pk2bI5rs/s1600/Homemade+Chimichurri+Sauce+Argentina+Steak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9Zw8SHiGPr0/U8AH5ocj07I/AAAAAAAAFHs/3v9pk2bI5rs/s1600/Homemade+Chimichurri+Sauce+Argentina+Steak.JPG" height="266" width="400" /></a></div>
<br />
Here is the recipe for the steak with chimichurri sauce.<br />
<br />
<b>Process:</b><br />
<b><br /></b>
Here are the ingredients:<br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wLfwV_eS-00/U8AHrur4o5I/AAAAAAAAFGU/C3MP3N0il28/s1600/Argentina+Chimichurri+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wLfwV_eS-00/U8AHrur4o5I/AAAAAAAAFGU/C3MP3N0il28/s1600/Argentina+Chimichurri+Sauce.JPG" height="400" width="266" /></a></div>
<b><br /></b>
Mince the shallot and garlic. If you have a mortar and pestle, grind up the peppers. Add the shallot and garlic, and smash them a few times. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DsH38itDYBk/U8AHxryYFZI/AAAAAAAAFG8/yO9Y6SileWY/s1600/Chimichurri+Sauce+Mortar+and+Pestle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DsH38itDYBk/U8AHxryYFZI/AAAAAAAAFG8/yO9Y6SileWY/s1600/Chimichurri+Sauce+Mortar+and+Pestle.JPG" height="266" width="400" /></a></div>
<br />
Strip the leaves off of the oregano, and then roll all of the herbs together and mince. Add the herbs to the mortar and pestle. Then stir in the liquids.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-v3Wg_ISCwv0/U8AHwBZZStI/AAAAAAAAFGw/DvTUqeXWYzo/s1600/Chimichurri+Sauce+Argentina+Meat+Grill.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-v3Wg_ISCwv0/U8AHwBZZStI/AAAAAAAAFGw/DvTUqeXWYzo/s1600/Chimichurri+Sauce+Argentina+Meat+Grill.JPG" height="266" width="400" /></a></div>
<br />
Heat up a pan, and salt and pepper your steak. Cook the steak over medium-high heat until you reach desired doneness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HBkY9pyAfH0/U8AHrjSUhnI/AAAAAAAAFGY/BqBUa3upPhk/s1600/Argentina+Steak+Chimichurri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HBkY9pyAfH0/U8AHrjSUhnI/AAAAAAAAFGY/BqBUa3upPhk/s1600/Argentina+Steak+Chimichurri.JPG" height="266" width="400" /></a></div>
<br />
Let the steak rest for 5 minutes on a cutting board before slicing thinly and layering a generous portion of chimichurri sauce on top. <br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TA2VgO_xvwk/U8AHuOdwfzI/AAAAAAAAFGk/Gy0IWSGrh8k/s1600/Chimichurri+Argentina+Steak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TA2VgO_xvwk/U8AHuOdwfzI/AAAAAAAAFGk/Gy0IWSGrh8k/s1600/Chimichurri+Argentina+Steak.JPG" height="400" width="266" /></a></div>
<br />
<b>Ingredients:</b><br />
1/2 shallot<br />
1 clove garlic<br />
2 pinches of salt<br />
freshly ground black pepper<br />
1T red pepper flakes, or 6 dried peppers<br />
6 sprigs fresh oregano<br />
1 bunch cilantro<br />
1 bunch parsley<br />
1/2 lime<br />
1/4 cup apple cider vinegar<br />
1 cup olive oil<br />
2 thick and nicely marbled steaks<br />
<br />
<b>Song:</b> Atella - The Monster</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/D0V3qcQ-wbc" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-14761756385083613112014-07-11T11:58:00.000-04:002014-07-11T12:10:24.670-04:00German Currywurst with Homemade Curry Ketchup [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
From an omniscient octopus to picking who has cuter jerseys,
people have been trying their own ways of predicting the winner of the World Cup. In my mind, the only fair way to decide the victor
is to cook a famous food item from each country. The more delicious of the two will decide the
outcome of the 2014 World Cup.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have chosen the ubiquitous Berliner snack food currywurst from
Germany to go up against the Argentinean steak with a <a href="http://mamatommys.blogspot.be/2014/07/argentine-steak-with-chimichurri-sauce.html">zippy chimichurri sauce</a>. Both are simple preparations of a basic nationally-loved
food. The Germans are known for their
sausages and snack food culture, and the Argentinians are known for sitting
around a campfire roasting huge hunks of meat on swords. Seems like a fair fight.<br />
<br />
In the end we decided that the Argentine steak with chimichurri sauce slightly edged out the currywurst. It's therefore expected to be a close match on Saturday.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zyMdENeAViQ/U8AH1aVpkrI/AAAAAAAAFHU/9oYw123knmI/s1600/Currywurst+with+homemade+curry+ketchup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zyMdENeAViQ/U8AH1aVpkrI/AAAAAAAAFHU/9oYw123knmI/s1600/Currywurst+with+homemade+curry+ketchup.JPG" height="266" width="400" /></a></div>
<br />
Here is the recipe for the currywurst. <br />
<br />
<b>Process:</b><br />
<b><br /></b>
Here are the ingredients:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cAXEGQutiMU/U8AH0jEA5YI/AAAAAAAAFHI/XDgBjd29svM/s1600/Currywurst+Ingredients+Curry+Ketchup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cAXEGQutiMU/U8AH0jEA5YI/AAAAAAAAFHI/XDgBjd29svM/s1600/Currywurst+Ingredients+Curry+Ketchup.JPG" height="266" width="400" /></a></div>
<b><br /></b>
Mince the shallot and garlic. Add them to a sauce pot over medium heat with 1T of cooking oil. Cook until fragrant and it starts to turn light brown. Add the clove and the garlic and onion powder. Cook 1 more minute. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ySOwmCtrOBY/U8AH7m7LZzI/AAAAAAAAFH0/6ijnhtBsuUQ/s1600/Sauteed+Onions+Shallots+Homemade+Ketchup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ySOwmCtrOBY/U8AH7m7LZzI/AAAAAAAAFH0/6ijnhtBsuUQ/s1600/Sauteed+Onions+Shallots+Homemade+Ketchup.JPG" height="266" width="400" /></a></div>
<br />
Dump in the tomato sauce and all of the other liquids. Stir to combine and add salt to taste. You can reserve the curry powder to sprinkle on top if you don't want your whole batch of ketchup to be curry ketchup. Cook the ketchup for 20 minutes.<br />
<br />
Grill or saute the sausages until they are cooked through and golden brown. I did this over low heat in a pan to make sure they cooked all the way through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DHcTe1LMxh4/U8AH00Mc8TI/AAAAAAAAFHQ/CACD0tGrUY0/s1600/Currywurst+Sausages.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DHcTe1LMxh4/U8AH00Mc8TI/AAAAAAAAFHQ/CACD0tGrUY0/s1600/Currywurst+Sausages.JPG" height="266" width="400" /></a></div>
<br />
Slice the sausage into rounds, cover in your ketchup, and sprinkle curry powder on top. Serve with toothpicks if it's for a crowd. For a really authentic presentation, you can stop by your local friteur and beg for a plastic serving container.<br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dKi1aNTccwQ/U8AH3he2zJI/AAAAAAAAFHc/kdifkMjqeBE/s1600/Currywurst+with+homemade+ketchup+curry+powder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dKi1aNTccwQ/U8AH3he2zJI/AAAAAAAAFHc/kdifkMjqeBE/s1600/Currywurst+with+homemade+ketchup+curry+powder.JPG" height="266" width="400" /></a></div>
<b><br /></b>
<b>Ingredients:</b><br />
1T canola oil or olive oil<br />
1 shallot, minced<br />
1 whole clove<br />
1T onion powder<br />
1tsp garlic powder<br />
3 cups tomato puree<br />
2T molasses<br />
1/2tsp salt<br />
1tsp worcestershire sauce<br />
1/2tsp fish sauce<br />
2T sriracha<br />
Curry powder for sprinkling on top<br />
Currywurst sausages<br />
<br />
<b>Song:</b> Max Duke & Mat Vega - Meet You</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/KqD44myBHi4" width="560"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-15051478544900257442014-06-26T06:07:00.000-04:002014-06-26T06:07:20.046-04:00Spaghetti Carbonara [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Carbonara is a pasta dish originating from Rome and is my favorite thing to eat. When we visited Rome, I was on a mission to find the best rendition so I could try to recreate it at home. This is pretty darn close. The ingredient list is extremely short and therefore relies on the quality of the inputs. If you can’t find guanciale (bacon made from pig’s jaw), use pancetta or lightly smoked bacon. If you can’t find a good pecorino romano, use parmesan reggiano.<br />
<br />
The recipe has 3 steps: 1. Slowly render the bacon until it becomes crispy 2. Cook the pasta 3. Remove the bacon pan from the heat, add the noodles, and toss the pasta in the rest of the ingredients. The sauce becomes surprisingly creamy due to a combination of eggs, bacon fat, reserved pasta cooking water, and pecorino romano cheese. It’s bliss.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-k9eeuGHQeUU/U59M8p7ugxI/AAAAAAAAExk/LyQka3oS-Ow/s1600/Spaghetti+Carbonara+Egg+Yolk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-k9eeuGHQeUU/U59M8p7ugxI/AAAAAAAAExk/LyQka3oS-Ow/s1600/Spaghetti+Carbonara+Egg+Yolk.JPG" height="266" width="400" /></a></div>
<br />
<b>Process:</b><br />
<br />
Slice the guancaile into match sticks and place into a cold frying pan. Turn the heat on medium, and let the fat render out of the bacon until it’s crispy and brown. Pour off the fat until about 1T remains and set the pan aside.<br />
<br />
Prep your ingredients in advance because the last steps happen quickly. Crack the eggs into a bowl and lightly scramble them. Grate the cheese. <br />
<br />
Salt a big pot of water until it tastes like the sea and bring to a boil. Cook your spaghetti until al dente. A few minutes before the pasta is finished, return your frying pan with the bacon to medium heat. Grab a coffee mug and scoop out a cup of the boiling pasta water to use for the sauce later. Strain the noodles.<br />
<br />
Take the bacon pan off the heat. Bacon pan, I like the sound of that! Add the spaghetti, pasta water, and cheese, tossing vigorously with tongs to mix. You don’t want the eggs to curdle, which is why you remove the pan from the heat and mix quickly. Crack black pepper until your arm hurts, and serve immediately with a glass of nice Italian wine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uGHlmVn4_WQ/U59M7AAvAzI/AAAAAAAAExU/EO5nTvbe18Q/s1600/Classic+Spaghetti+Carbonara+Recipe+Rome.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uGHlmVn4_WQ/U59M7AAvAzI/AAAAAAAAExU/EO5nTvbe18Q/s1600/Classic+Spaghetti+Carbonara+Recipe+Rome.JPG" height="266" width="400" /></a></div>
<br />
<b>Ingredients:</b><br />
Makes 2 big bowls -<br />
½ lb spaghetti noodles<br />
2 whole eggs, beaten<br />
2T-3T of pasta water<br />
<div>
¾ cup Pecorino Romano cheese, finely grated<br />
100 grams guanciale chooped in matchsticks (this was about 3 thick slices for me)<br />
freshly ground black pepper</div>
<div>
optional: chopped spring onions or 1 large clove of garlic</div>
<div>
<br /></div>
<div>
<b>Song: </b>Missy Elliott - Hot Boyz</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/FRkev5Aooms" width="420"></iframe></div>
Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com2tag:blogger.com,1999:blog-3264435656223007161.post-11020593784885984312014-06-17T02:51:00.002-04:002014-06-17T02:51:31.721-04:00Tom's Classic Caesar Salad [Zack]<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
I have very fond memories of learning to make a true caesar salad from my uncle Tom. I went over to his apartment for one of our cooking sessions and was surprised that our grand adventure was making a lowly salad. Surprisingly, crafting a classic caesar salad with Tom taught me a lot of useful tips!<br />
<br />
We uncorked a bottle of white wine, turned up the music, and had an amazing meal. I had never realized that the original Caesar salad didn’t contain cream, but did contain anchovies! I learned a lot of through the process: <br />
<ul style="text-align: left;">
<li>Adding the correct amount of anchovies to a recipe does not mean that you can necessarily distinguish their flavor, but they can quietly enhance the taste of the dressing</li>
<li>What a “coddled egg” is and how to soft boil an egg</li>
<li>That I should actually use an egg timer for its intended purpose instead of guessing – there are certain things in the kitchen that you can’t do by feel</li>
<li>It’s way more fun to learn how to make a classic recipe from scratch versus glopping it out of a squeeze bottle</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qLisHPrzvuk/U59MgQ1LPcI/AAAAAAAAEww/KnB2YG8Xrgs/s1600/Caesar+Salad+From+Scratch+Dressing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qLisHPrzvuk/U59MgQ1LPcI/AAAAAAAAEww/KnB2YG8Xrgs/s1600/Caesar+Salad+From+Scratch+Dressing.JPG" height="266" width="400" /></a></div>
<br />
<b>Process:</b><br />
<br />
Get a small pot of water boiling for your eggs. Reduce the water to a simmer and place your eggs gently into the pot and start the timer. Take 1 egg out after 4 minutes (coddled egg for the dressing), and leave the rest in until your timer has reached between 5 and 7 minutes. Five minutes will give you a runny yolk, 7 will be “just set”. Take the pot off the heat, gently pour out the hot water, and fill the pot with cold water to stop the eggs from cooking. Peel the eggs after they have cooled off for 5 minutes.<br />
<br />
<div>
Slice your day-old bread into cubes. Place them into a frying pan with a generous amount of butter + olive oil. Keep an eye on the bread and make sure to mix it around frequently. It’s up to you how you would like to flavor the croutons – my favorite is garlic powder, onion powder, black pepper, and some type of dried herb.<br />
<br />
Now, on to the dressing. If you have whole anchovy filets, you’ll need to add them to a bowl and mash them up with a fork. This will take a bit of muscle/patience. Once you have a paste, add the minced garlic and peeled coddled egg. Mash these up with a fork a bit to combine. Then, whisk in the liquids - mustard, red wine vinegar, and olive oil. Crack a ton of black pepper into the bowl, and add the grated parmesan cheese. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_X89kyBDS1g/U59MgKOW0ZI/AAAAAAAAEwo/sQfjxiEnlH8/s1600/Classic+Caesar+Salad+Dressing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_X89kyBDS1g/U59MgKOW0ZI/AAAAAAAAEwo/sQfjxiEnlH8/s1600/Classic+Caesar+Salad+Dressing.JPG" height="266" width="400" /></a></div>
<br />
In a bowl, toss the lettuce with the dressing and add any other toppings that you’d like. I usually add sliced red onion, a soft-boiled egg, croutons, and sometimes sliced avocado. You can get as creative as you’d like: shrimp, chicken, sliced leftover steak, etc.<br />
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<b>Ingredients:</b><br />
Makes 2 dinner-sized salads or 4 side salads<br />
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Dressing:<br />
4 anchovy fillets or 1T anchovy paste<br />
1 medium garlic clove<br />
1/2T mustard<br />
2T apple cider vinegar<br />
4T olive oil<br />
1 coddled egg (soft-boiled for 4 minutes)<br />
1/3 cup grated parmesan cheese<br />
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Salad ingredients:<br />
a head of lettuce<br />
a few eggs<br />
sliced parmesan cheese<br />
day-old bread<br />
herbs and spices for the croutons<br />
olive oil<br />
butter<br />
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<b>Song:</b> Zusammenklang - Morgenblaue</div>
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Zacharyhttp://www.blogger.com/profile/11463786110282146852noreply@blogger.com0tag:blogger.com,1999:blog-3264435656223007161.post-24270054698395961082014-05-14T14:38:00.000-04:002014-05-14T14:38:00.874-04:00CHICKEN SPINACH PIE - Tom & June<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIEkG6XtXe_YMDWKAVpe2ilq_kbuGYfcd5bux5PRdcK8gtIKzx5RjJ0N9Z5EBBHrn00b8Rp3tWg87EOMQJ-aJcKHV5K7inCiGdErqjEXc3ZAIHQfEajmhhMtxEYmHOYxz1IMKyfWUvqY/s1600/Chicken+Spinach+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIEkG6XtXe_YMDWKAVpe2ilq_kbuGYfcd5bux5PRdcK8gtIKzx5RjJ0N9Z5EBBHrn00b8Rp3tWg87EOMQJ-aJcKHV5K7inCiGdErqjEXc3ZAIHQfEajmhhMtxEYmHOYxz1IMKyfWUvqY/s1600/Chicken+Spinach+Pie.JPG" height="240" width="320" /></a></div>
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<strong><u>INGREDIENTS FOR DINNER FOR 2</u></strong><br />
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<strong>~ 1 Bag of Spinach Large leaf or Baby</strong><br />
<strong>~ 1 Clove of Minced Garlic</strong><br />
<strong>~ 4 Tablespoons of Minced Onion</strong><br />
<strong>~ 3 Eggs</strong><br />
<strong> (2 for filling and 1 for egg wash)</strong><br />
<strong>~ 2 Tablespoons of Water</strong><br />
<strong>~ 1/4 Teaspoon of Dried or Fresh Thyme </strong><br />
<strong> (We used fresh lemon thyme from our garden) </strong><br />
<strong>~ 2 Pinches of Salt</strong><br />
<strong>~ 1/4 Teaspoon of Black Pepper</strong><br />
<strong>~ 1 Sheet of Pastry from 1 package of Puff Pastry</strong><br />
<strong> (Found in frozen food section - defrost 1 sheet of pastry 2 hours before starting)</strong><br />
<strong>~ 1/2 of a Boneless, Skinless Chicken Breast</strong><br />
<strong>~ 1 Tablespoon of Flour</strong><br />
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<strong><u>TO START</u></strong><br />
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<strong>Sprinkle 1 pinch of salt and 1/8 teaspoon of pepper on both sides of chicken and either saute, grill or bake, then set aside. </strong><br />
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<strong>In a large mixing bowl while chicken is cooking beat 2 eggs add garlic, onion, thyme, salt and pepper. Set aside.</strong><br />
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<strong>In a microwave safe bowl place spinach and microwave until wilted. May need to stir in between. Drain spinach and mix in our filling bowl.</strong><br />
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<strong>Preheat oven to 350 degrees.</strong><br />
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<strong>Beat 1 egg and water in a separate small bowl for wash.</strong><br />
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<strong>Spread flour over cutting board and place pastry on it.</strong><br />
<strong>Spread 1/2 of spinach filling on 1/2 of pastry leaving 1 to 2 inches of pastry uncovered with filling. (Use slotted spoon if filling is wet) Place cooked chicken breast over filling. Place remainder of filling on top of chicken.</strong><br />
<strong>Fold pastry to meet edges evenly. Use a fork to seal all open edges.</strong><br />
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<strong>Place pastry on cookie sheet or shallow baking dish. Coat with egg wash and place in hot oven for 35 minutes.</strong><br />
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<strong>Let pastry set for 5 to 7 minutes before slicing. We served our entree' with carrots.</strong><br />
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Tomhttp://www.blogger.com/profile/02098858464129952026noreply@blogger.com0